Carrot Cupcakes

Carrot Cupcakes

As you would have noticed, I enjoy using seasonal fruit and vegetables in my baking and desserts.
Carrots are one of my favourite veggies to use in baking. Their vibrant orange color and sweetish taste make them perfect in cakes. I used carrots in these carrot and date muffins previously and this time I wanted to make the perfect carrot cupcakes.
My aim was to bake the most perfect textured and moist carrot cake as nobody enjoys a dry carrot cake.

Carrot cake is a family favourite and we have fond memories of the most divine slice of carrot cake we used to enjoy from Baker and Spice whilst living in Dubai. Fortunately, this little cafe was walking distance from my home. I would take a walk in the scorching summer heat just to get my slice of heaven. Their carrot cake was perfectly moist and covered in the most delicious cream cheese frosting…yum.

I wanted to recreate that perfect memory I have of carrot cake and I have succeeded with this recipe.
I found this recipe whilst browsing the Internet and adapted it a bit to suit my taste. Hope you enjoy it as much as I do !


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Carrot Cupcakes

Preparation time : 45 minutes

Ingredients :

  • 1 cup castor sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup vegetable oil
  • 2 eggs,beaten
  • 1 tsp vanilla essence
  • 1 cup finely grated carrots
  • 1 tin crushed pineapple, well drained, equivalent to 1/2 cup
  • 1/2 cup chopped pecan nuts


Directions :

Preheat your oven to 180 degrees Celsius and line your cupcake tin with paper liners.
Combine all the dry ingredients and make a well in the middle. Add in all the wet ingredients and mix together. Finally fold in the carrots and the nuts and combine well.
Fill the liners 3/4 way to the top and bake for about 15 minutes or until done.
When cool, top with your favourite cream cheese frosting or icing of your choice or keep it plain and simple with a dusting of icing sugar.

Adapted from :