Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake is quite often hit or miss for me. I often find it hard to make sure that the sponge isn’t too wet nor too dry and that the cream cheese topping isn’t too sweet nor too cheese like.

But after a few carrot cake  trials this is now my go to recipe. I made these cupcakes back in April ahead of Easter and they went down a treat. The recipe is simple to use and you can easily adapt for a whole carrot cake if you prefer.

Here is what you will need:


125g Soft Brown Sugar

125ml Sunflower Oil

Two Large Free Range Eggs

225g Plain Flour

1 Teaspoon Ground Cinnamon

½ Teaspoon Ground Ginger

1 Teaspoon Baking Soda

1 Orange

Pinch of Salt

200g Carrots


200g Cream Cheese

110g Icing Sugar

Preheat the oven to 200ºC and line a cupcake or muffin tray with paper cases.

Beat together the sugar, oil and eggs before folding in the flour, spices and baking soda. Mix well before grating in the zest of one orange and a pinch of salt.

Grate the carrots and fold into the mixture. Once well combined, spoon the mixture between the cake cases and bake in the oven for around 20 – 30 minutes, or until a skewer inserted comes out clean.

Whilst the cakes are cooling, make the cream cheese frosting by beating the cream cheese and icing sugar together. Pipe or spread over the cooled cakes - you might like to sprinkle with some further orange zest or chopped walnuts.

Enjoy and let me know how you get on!