Carrot cupcakes with cream cheese icing Recipe

Cupcakes made with carrot, pecan nuts, sultanas and cinnamon topped with a cream cheese icing.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Self raising flour : 275 g
  • Bicarbonate of soda : 5 g
  • Four spice mix : 2 g
  • Sunflower oil : 240 ml
  • Soft brown sugar : 260 g
  • Whole egg(s) : 3 whole
  • Carrot(s) : 300 g
  • Pecan nut(s) : 70 g
  • Chasselas grape(s) : 70 g
  • Lemon(s) : 2 whole
  • For the icing
  • Unsalted butter : 100 g
  • Cream cheese : 320 g
  • Icing sugar : 600 g
  • Lemon juice : 10 ml



    Preheat the oven to 180'C.

    Peel and grate the carrots. Zest the lemons.

    Beat together the eggs, brown sugar and vegetable oil until thick and creamy. Add the carrot, sulatanas and the lemon zest. Stir well to incorporate these ingredients.

    In a separate bowl, sift together the flour, bicarbonate of soda and the mixed spice.

    Fold half of the dry mixture into the carrot mixture and mix well. Add the remaining dry ingredients and combine well.

    Divide the mixture between cupcakes cases, transfer to the oven and bake for 25 minutes.

    Allow to cool completely before icing.


    Place the butter, cream cheese and lemon juice in a bowl. Sift in half of the icing sugar and then beat until light and fluffy.

    Sift in the remaining icing sugar a little at a time until you have a light and smooth icing.

    Place the icing in a piping bag and use to decorate the cupcakes once completely cool.

Chef's tip

«Try making a cinnamon buttercream as an alternative topping to these cupcakes.»

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