How beautiful are these cupcakes? My absolute favourite cake has to be carrot cake. It is traditional, sweet and has amazing flavours…cinnamon! So when I decided to finally make some for the first time, I wanted to be a bit more creative, so I made cupcake versions! The little chocolate carrot on top really makes them look so appealing, and the cream cheese in the centre gives an amazing texture to the cupcakes. 
Carrot Cupcakes

Cake – 225 ml vegetable oil // 200g plain flour // 1 tsp baking powder // 275g caster sugar // 3 free-range eggs // 1/4 tsp salt // 2tsp cinnamon // 260g grated carrots // 75g chopped shelled walnuts 

Icing – 100g cream cheese // 75g caster sugar // 50g softened butter // 10 cupcake cases
Pre-heat the oven to 200 degrees (180 fan) 

Mix all ingredients for the cake together except the carrots and the walnuts. Add small quantities of the flour at a time. The mixture will seem very thick, however this will change one the carrots are added.

 Gradually stir in the carrots, followed by the walnuts. 

Evenly distribute the mixture into the  cake cases, not overfilling them as they will rise too much. Bake the cakes for 30-40 minutes, or until a skewer runs clear. 

Once the cakes are baked, let them cool completely. 

Once cooled, dig a tsp amount of sponge out of the middle of each cake.

To make the icing beat together the ingredients until smooth and creamy. Put the icing in a piping bag. 

Pipe icing into the centre of each cake, and top with a chocolate carrot. These can be found in all major supermarkets. 

– have a good day –


Lady Hunter xo

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