Super moist carrot cupcakes with deliciously smooth cream cheese frosting. There is a reason these are my most popular cupcakes!
I thought for many years that I didn’t like carrot cake, but when my friend Tash brought her homemade carrot cake into work a while ago, everyone started raving about it. After trying a piece I saw what all the fuss was about!
Lots of recipes have walnuts and raisins in them, but this is where I am controversial – I don’t include either of these in my recipe. I know some carrot cake purists may think this is awful and all carrot cakes should have walnuts and raisins, but I don’t particularly like walnuts and I don’t fancy raisins in these so surely that’s the beauty of recipes; to adapt them to make them how you want.
This is not a recipe where you can look to reduce the calories and use low fat cream cheese. You need the fat in the cream cheese to help create the thickness in the frosting. If you were to use low fat cream cheese, the frosting would be too runny and you wouldn’t be able to pipe it onto the cupcakes at all.
This frosting is a less thick than other frosting recipes like buttercream, so because of this it is slightly harder to pipe. Therefore I always use a large round nozzle instead of trying to pipe with any type of patterned nozzle because there is always the risk that it will spread slightly an lose any distinction there may have been in the pattern in the first place.
These are definitely my most popular cupcakes and I have people asking me to bake them all the time. My Dad doesn’t have much of a sweet tooth at all, but even he loves these.
Makes approximately 18 cupcakes
For the cupcakes:
300g light brown or muscovado sugar
3 free range medium eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1 tsp baking powder
1tsp (heaped) cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrot
For the frosting:
450g icing sugar
185g full fat cream cheese
75g unsalted butter
- Preheat the oven to 170ºC. Mix together the sugar, eggs, oil and vanilla extract
- In another bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
- Gradually add the dry mix to the wet mix stirring as you go. Add the carrots and keep stirring until thoroughly mixed. Don’t worry the mix is quite wet
- Fill each case two-thirds full and bake for 20 mins or until a skewer comes out clean. Leave to cool on a wire rack
- Once completely cool, frost the cupcakes
- Mix the butter until smooth before adding the icing sugar and cream cheese. Beat until completely combined and smooth and then spoon into a piping bag and decorate
Below are a few examples of the finished carrot cupcakes I have made. The first photo was for my Mum’s birthday recently, the middle photo was for my Dad’s birthday in December and the final photo was for Valentine’s day for people at work.