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Carrot Cupcales on a white plate with pink flowers around and a vase back left
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5 from 1 vote

Carrot Cupcakes

These carrot cupcakes are absolutely heavenly with the most delicious cream cheese frosting, you can thank me later
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Keyword: carrot cupcakes, cream cheese frosting, cupcakes, spicy carrot cupcakes
Servings: 12

Ingredients

  • 1&1/4 cup cake wheat flour or all purpose flour
  • 1/4 cup/62.5g melted butter
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/8 tsp nutmeg
  • 1&1/2 cups grated carrot
  • 1/4 cup chopped pecan nuts
  • 1/4 cup buttermilk

Cream Cheese Frosting

  • 250 gram cream cheese room temperature
  • 125 gram butter soft
  • 1&1/2 cup icing sugar
  • 2-3 tsp lemon juice

Instructions

  • Preheat the oven to 180 degrees Celsius and line a muffin pan with cupcake liners
  • Grate the carrots using the fine side of a grater and set aside. In a large bowl mix the flour, bicarbonate of soda, nutmeg, mixed spice,cinnamon and sugar
  • In a separate bowl melt the butter. Mix in the oil, add the vanilla essence and beat in the eggs and buttermilk
  • Add the carrots and pecan nuts to the flour and combine. Add the liquids to the flour mixture and mix just until combined, when you can no longer see the flour
  • Divide the batter between the 12 liners. Each liner should be half full. Bake at 180 degrees Celsius for 20 minutes or until a toothpick inserted in the center comes out clean
  • Allow the cupcakes to cool on a cooling rack

Cream Cheese Frosting

  • Ensure the cream cheese is at room temperature or it will be lumpy
  • Beat the butter and icing sugar until light and fluffy. Add the cream cheese and beat well. Add lemon juice, according to your taste.
  • Decorate the cupcakes once completely cool

Notes

  1. If you do not like the lemon flavor in the cream cheese icing you can add vanilla essence instead
  2. I prefer to add the carrots and pecans to the dry ingredients so it prevents me from over mixing the batter
  3. You can leave out the butter and add extra oil instead
  4. These cupcakes keep well in the refrigerator for up to 3 days
  5. I used Robertsons Mixed Spice. If you do not have mixed spice you can add a quarter tsp each of ginger, cardamom, increase the nutmeg by another 1/8th of a teaspoon
  6. I love the tanginess of the lemon in the frosting so I used 3 teaspoons of lemon juice, feel free to reduce the amount should you wish