Carrot Cake Cupcakes with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: makes 12
  • 250g finely grated carrot (around 2-3 medium carrots)
  • 1 tspn ground cinnamon
  • 200ml sunflower oil
  • 3 medium eggs
  • 250g plain white flour
  • 1 tspn baking powder
  • 100g soft brown sugar
  • 1 tbpsn golden syrup
  • 200g cream cheese
  • Light squeeze of lemon juice
  • Handful of walnuts (crushed)
  • 110g icing sugar
  1. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
  2. Beat the eggs, sunflower oil and brown sugar together until smooth. Fold in the flour, baking powder and cinnamon using a wooden spoon gently stir until well combined and thick batter. Stir in the grated carrots and gently mix until well combined again.
  3. Evenly distribute the cake mixture between each muffin case. Then bake in the oven for around 20 mins or until a skewer comes out clean. Leave to cool completely.
  4. Once the cupcakes are cooled beat the cream cheese, dash of lemon juice and icing sugar together until smooth. Spread on top of the cupcakes and garnish with some crushed walnuts.
Recipe by A Modern Rose at