Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Carrot cupcakes recipe

Carrot cupcakes recipe

810 ratings

See method

  • Makes 10 cupcakes
  • 20 mins to prepare and 50 mins to cook
  • 354 calories / serving

Ingredients

For the cupcakes

  • 3 medium carrots, peeled and grated
  • 100g soft light brown sugar
  • 80g unsalted butter, softened
  • 80g Golden syrup
  • 2 medium eggs
  • 150g self-raising flour
  • ½tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch of salt

For the icing

  • 50g unsalted butter, softened
  • 110g low-fat cream cheese
  • 225g icing sugar
  • 1tsp vanilla extract
  • 25g desiccated coconut, for garnishing
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1485kj
    354kcal     18%

  • Fat

    15g 21%

  • Saturates

    9g 45%

  • Sugars

    40g 44%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 50.9g Protein 3g Fibre 2g

Method

  1. Preheat the oven to 180°C.
  2. Line a 12 tin cupcake tray with 8-10 cupcake cases.
  3. Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
  4. Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  5. Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

See more Baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus