Carrot cupcake with cream cheese icing - recipe

Carrot cupcake with cream cheese icing

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For the cream cheese icing

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  1. 1

    Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.

    For this step you'll need:

    • 300g Unrefined light muscovado sugar
    • 3 Egg(s) (free range) medium
    • 300ml Sunflower oil
  2. 2

    In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.

    For this step you'll need:

    • 300g Plain white flour
    • 1tsp Bicarbonate of soda
    • 1tsp Baking powder
    • 1tsp Cinnamon
    • ½tsp Salt
  3. 3

    Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.

    For this step you'll need:

    • ¼tsp Vanilla extract
    • 300g Carrot(s) grated
    • 100g Walnuts shelled and chopped
  4. 4

    Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.

  5. 5

    To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.

    For this step you'll need:

    • 450g Icing sugar
    • 75g Butter (unsalted)
  6. 6

    Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using.  Fill a piping bag and decorate each cupcake.

    For this step you'll need:

    • 185g Cream cheese
    • Orange food colouring

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