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Carrot Cake Cupcakes

Carrot Cake Cupcakes

Delicious moist carrot cupcakes with pecans and raisins, topped with cream cheese frosting
Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 349kcal
Author thebakingexplorer


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
  • ½ tsp Bicarbonate of soda
  • A pinch of Baking powder
  • 1 ½ tsp Mixed spice
  • ½ tsp Cinnamon
  • 45 g Pecans chopped

For the cream cheese frosting

  • 135 g Butter
  • 135 g Icing sugar
  • 270 g Full fat cream cheese
  • ½ tsp Vanilla extract

For decoration

  • 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



  • Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking.
  • The pecans are optional, you could omit them entirely, or use another nut like walnuts.
  • The raisins are optional too, you can leave them out or replace them with dried cramberries, sultanas or even chopped up dried apricots.
  • Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try 1 + ¼ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves.
  • I prefer to use Philadelphia full fat cream cheese for the buttercream as it gives me the best results.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 349kcal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 224mg | Potassium: 185mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2929IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg