I absolutely love carrot cake, and the best bit of course is the cream cheese frosting! These Carrot Cake Cupcakes are perfectly sized portions of deliciously spiced and moist carrot cake, topped with the most divine cream cheese frosting that’s also super thick and pipeable.
It can be hard in the UK to get cream cheese frosting to work, but this recipe is the sure fire way to make it work. I love to put raisins and pecans in my carrot cake, but this part of the recipe is very flexible so if you don’t like them or prefer walnuts instead, it’s easy to adapt it.
How to make Carrot Cake Cupcakes…
To make the cupcakes I started by soaking the raisins in the orange juice whilst I prepared the other ingredients. Then I mixed together the eggs, vegetable oil and light brown sugar. Next I mixed in the grated carrot and the raisin and orange juice mixture.
I added self raising flour, wholemeal flour, mixed spice, cinnamon, baking powder and bicarbonate of soda, and mixed them in. Finally I stirred in the chopped pecans.
I divided the mixture between the cupcake cases and baked them for 25 minutes.
For the cream cheese frosting I beat the butter with an electric mixer until smooth, then I mixed in the icing sugar. Once that was smooth, I mixed in the cream cheese and vanilla extract.
Tips for making the Carrot Cake Cupcakes:
- The pecans and raisins are optional, you don’t have to include them if you don’t want. You can also swap them for walnuts or sultanas.
- If you can’t get hold of the fondant carrots, you could decorate with a sprinkle of chopped pecans, leave them plain, or some candied carrot curls – check my Autumn Vegetable Cake for instructions on how to make them!
- I love the mix of spices in these cupcakes, but you can experiment a bit with the spices if you like. For example using a more cinnamon and less mixed spice, or adding some ground ginger.
- Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can’t get hold of it, you can use a Pumpkin Spice mix instead.
- Carrot cake batter can be quite “wet” and hard to spoon into the cupcake cases. I like to put it in a jug and pour it into the cases, or put it in a piping bag and pipe it in them. It makes it so much easier and reduces the mess!
Recommended equipment & ingredients*
|Cupcake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Electric hand mixer|
|Brown cupcake cases||Fondant carrots||Ateco 829 piping nozzle|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Carrot Cake recipes…
|Carrot Cake Cookies||Autumn Vegetable Cake||Carrot Cake Baked Donuts (Vegan)|
Carrot Cake Cupcakes
For the cupcakes
- 2 tbsp Orange juice (or water)
- 45 g Raisins or sultanas
- 2 Eggs large
- 135 ml Vegetable oil
- 135 g Light brown sugar
- 165 g Carrot grated
- 100 g Self raising flour
- 65 g Wholemeal plain flour
- 1/2 tsp Bicarbonate of soda
- A pinch of Baking powder
- 1 1/2 tsp Mixed spice
- 1/2 tsp Cinnamon
- 45 g Pecans chopped
For the cream cheese frosting
- 135 g Butter
- 135 g Icing sugar
- 270 g Full fat cream cheese
- 1/2 tsp Vanilla extract
- 12 Fondant carrots optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- Put the raisins into a bowl and pour the orange juice over them. Leave them to soak while you prepare the rest of the ingredients
- In a mixing bowl, whisk together the vegetable oil, eggs and light brown sugar
- Add the grated carrot and the raisins, including the orange juice, and mix in
- Add the self raising flour, wholemeal flour, baking powder, mixed spice, cinnamon and bicarbonate of soda. Mix them in
- Add the chopped pecans and stir them in
- Divide the mixture between the 12 cupcake cases. As carrot cake batter is quite 'wet' I find it easier to either pour the mixture into the cases with a jug or put it into a piping bag and pipe it into the cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
- Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth
- Pipe the cream cheese frosting onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
- Decorate with the fondant carrots, or decorations of your choice
- Store in an airtight container in the fridge, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Cooking With My Kids.