Carrot cupcakes recipe

Carrot cupcakes recipe

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


    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

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    9g 45%
  • Sugars

    40g 44%
  • Salt

    0.5g 8%

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


  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.
  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.

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