Carroty Cupcakes

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Carroty Cupcakes

Carroty Cupcakes

Following the several healthy recipes I have trialled over the past few weeks, I wanted to go back to what I do best….. baking cupcakes! However, I couldn’t abandon my “summery” emphasis entirely so have decided to try my hand at carrot cake cupcakes. Here is my recipe 🙂

Carroty Cupcakes

(Makes 12 cupcakes)


For the cupcake mixture

3 medium carrots, peeled and grated
120 gr. soft light brown sugar
120 gr. butter
180 gr. self raising flour
2 medium sized eggs
1 tbsp. golden syrup
1 tsp. cinnamon

For the cream cheese icing

50 gr. butter
100 gr. cream cheese
1 tsp. vanilla extract
225 gr. icing sugar


  1. Line a 12 tin cupcake tray with 12 cupcake cases
  2. Pre-heat the oven at 180C/gas 4
  3. Cream the butter and sugar together in a large bowl until you get a lighter consistency.
  4. Stir in the golden syrup and carrots until well combined
  5. Crack two eggs into the mixture and add the flour and cinnamon.
  6. Beat until combined. You should have a dropping consistency. If not, add a little milk until you do.
  7. Spoon into the cupcake cases.
  8. Bake in the oven for 20-25 minutes.
  9. They are ready when you stick a fork in the cake and it comes out clean.
  10. Remove and leave to cool completely on a cooling rack before icing.
  11. For the icing, combine all the ingredients and whisk until you get a smooth consistency.
  12. Place the mixture in a piping bag and pipe onto the cupcakes.
  13. If you don’t have a piping bag, spread some icing over the top.
  14. Serve and enjoy

Suzy says

  • Add a walnut onto each cupcake for decoration and some additional cinnamon into the icing for extra zing!

bon appétit