Carrot Cupcakes – Baking

I had leftover cream cheese frosting from my red velvet cupcakes, so I thought I’d make carrot cupcakes as carrot cake goes perfect with cream cheese frosting!


Carrot Cupcake

Makes 15


  • 1 Cup Plain Four
  • ½ tsp baking soda
  • 1 tsp ground cinnamon powder
  • ¼ tsp ground nutmeg powder
  • ½ tsp ground ginger powder
  • ½ tsp salt
  • ¾ cup canola oil
  • 2 eggs
  • 1 cup brown sugar
  • 1 ½ cup grated carrots


  1. Sieve flour, cinnamon, nutmeg, ginger, baking soda and salt in a bowl and mix it evenly. Set aside.
  2. In a mixing bowl, combine sugar and canola oil and whisk until well mixed.
  3. Add eggs one at a time, mixing well at medium speed after each addition.
  4. Stir flour into egg mixture until well dissolved.
  5. Stir in carrots.
  6. Spoon mixture into cupcake liners.
  7. Preheat oven to 180⁰C.
  8. Bake for 20 minutes or until toothpick comes out clean.
  9. Bring cupcakes to room temperature before frosting.

Cream cheese frosting

Frosts 24 cup cakes

  • 200g cream cheese, slightly softened
  • 50g butter, slightly softened
  • 120g icing sugar
  • A pinch of salt

Combine everything in a mixer and mix till smooth.


I’m pretty satisfied with how these turned out! I managed to grasp the right baking time this time and 20 minutes is just perfect. The centre is moist and the taste was great! However, I think I’ll make amendment to the spices next time.


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