Carrot Cupcakes with Cream Cheese Frosting

5 from 1 reviews

Light and moist Carrot Cupcakes with Cream Cheese Frosting. Easy to make and delicious topped with marzipan carrots. Great for birthday parties!


For the Carrot Cupcakes

For the Cream-Cheese Frosting


For the Carrot Cupcakes

  1. Preheat the oven to 200°C (390°F) (without fan).
  2. Line a muffin pan with 12 muffin cases.
  3. Beat together the sugar and oil.
  4. Add the eggs and continue beating until you have a smooth mixture.
  5. Add the flour, baking soda, ground cinnamon, salt and zest.
  6. Mix gently until everything is well combined.
  7. Stir through the carrots and walnuts.
  8. Spoon the mixture into the muffin cases and bake for 15-20 minutes, or until a skewer inserted in the middle of a cupcake comes out clean.
  9. Leave the cupcakes on a wire rack to cool completely.

For the Cream-Cheese Frosting

  1. Beat the cream cheese until it is smooth.
  2. Add the icing sugar (powdered sugar), tablespoon by tablespoon, until you have the desired sweetness. You may not need all of the icing sugar.
  3. Add the lemon or orange juice to taste, though be mindful that it will thin the frosting a little.
  4. Spread some cream-cheese frosting on the top of each cupcake.
  5. Decorate with a marzipan carrot or a walnut half.

Kitchen Notes

RECIPE CREDIT This recipe is adapted from How to be a Domestic Goddess by Nigella Lawson. OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.