These deliciously moist, easy to bake Carrot Cupcakes are full of traditional carrot cake flavours & topped with a tasty cream cheese frosting.
Ingredients
For the Carrot Cupcakes:
- 300g coarsely grated carrot
- 150g golden caster sugar
- 100g self-raising flour
- 100g wholemeal self-raising flour
- 2 tsp mixed spice
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100ml melted coconut oil (sunflower oil is a good alternative)
- 2 large eggs
For the Cream Cheese Frosting:
- 250g cream cheese
- 60g softened butter
- 200g icing sugar
- 1/2 tsp vanilla extract
- Plus decorations of your choice - chopped walnuts work well, or mini icing carrots as seen here
Directions
- Heat oven to 180c/160Fan /Gas 4. Line a patty tin with 12 cupcake cases.
- Add the grated carrot to a large bowl. Tip in the sugar, flours, mixed spice, baking powder and bicarbonate of soda.
- Using a fork, stir the ingredients until they are fully combined and the mixture becomes gooey.
- In a separate bowl, whisk together the coconut oil and eggs. Add half to the carrot mixture, stir to combine, then add the other half and give everything a good mix up until the oil and eggs are fully incorporated.
- Divide the cake mixture between the 12 cupcake cases. Bake in the oven for 20-22 minutes, until the cakes are firm to the touch and a cake tester inserted in the middle comes out clean.
- Leave to cool slightly in the patty tins, then transfer to a wire rack to cool completely.
- In the meantime, make the frosting by mixing the butter to a smooth paste (this prevents lumps appearing in the frosting), then add the cream cheese and icing sugar. Mix everything together until you have a completely smooth consistency, add the vanilla, stir to fully incorporate.
- Transfer the frosting to a piping bag with a star nozzle attached.
- Once the carrot cupcakes have cooled, create swirls of frosting on top of each cake, before adding any decorations of your choice.
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