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Carrot Cupcakes with Cream Cheese Frosting

By Chelsea Sugar
Carrot Cupcakes with Cream Cheese Frosting
12 servings
  • 15 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 20 mins
  • Serves

    2 cups plain flour
    2 cups Chelsea Raw Sugar
    1 1/3 cup vegetable oil
    2 tsps ground cinnamon
    2 tsps baking soda
    ½ tsp nutmeg
    1 ½ tsp salt
    4 cups grated carrot
    ¼ cup raisins
    ½ cup crushed walnuts
    1 ½ tsp vanilla extract
    3 large eggs 

    Cream Cheese Frosting
    50g butter, softened
    1/2 cup cream cheese
    2 cups Chelsea Icing Sugar
    1 tsp vanilla essence
    2-3 tbsps milk


    1. Cupcakes: preheat oven to 190°C conventional (170°C fan forced). Beat eggs and Chelsea Raw Sugar together. Add oil and stir through then add in all other ingredients and mix well.
    2. Grease cupcake tin (or line with cupcake cases) and pour mixture in to about ¾ full.  Bake at for about 20 minutes or until a skewer inserted comes out clean. Transfer to wire rack and allow to cool.
    3. Cream cheese frosting: beat butter and cream cheese together with an electric mixer. Add Chelsea Icing Sugar, vanilla and sufficient milk to make a light fluffy frosting consistency. Using a piping bag, pipe a generous amount onto the cooled cupcake and decorate as desired.


    For a fresh twist, replace the milk in the icing with lemon or orange juice and add 1/2 a teaspoon of rind.

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Average Rating
(15 reviews)

They were moist and tasted delicious. I found them easy to cook as well. My favourite muffin recipe.

These are easily the best pancakes I've tried

Wow these muffins were moist yummy and so easy..have made them lots now and they never fail to amaze me..delish

Wow these cupcakes are light, fluffy and totally delicious!!! Will be making them instead of a traditional carrot cake from now on. I halved the recipe and it yielded 11 medium cupcakes. Such an easy recipe too.

I’m not a baker at all and this was easy even for me! I’ve made it a couple of times now and it’s been delicious and moist, and thoroughly enjoyed by all. Like other reviews suggested, I put about 1 3/4 cups of sugar rather than 2.

They exploded and it was a terrible recipe.

A solid recipe - had to make it in batches but leaving mix to sit a while didn't affect its ability to rise. Added a big tsp of ginger as well - loved the good amount of spices in the recipe, as well as fruits and nuts. Could even pop fresh ginger in it, I reckon. Icing quantity was also perfect. Made about 20 regular sized muffins and about 12 mini muffins.

Not bad but I would cut back on the sugar. 2 cups does seem like a lot.

After reading the other reviews, I decided to half the recipe and use 3/4 cup of sugar instead of the full cup. They turned out amazing and made 12 cupcakes perfectly as well as the icing being the perfect amount for the 12. I didn't use any milk for the icing and squeezed some lemon juice in :)

My batch made 50 cupcakes!!!!

Really delicious but bountiful recipe! I got 24 cupcakes out of this recipe. I would use paper casings next time as the base of muffins were quite sticky. Deliciously moist cupcakes though, yummy.


Just made these for the first time..they are incredibly good..will definitely save the recipe to make again!

This is my go to for carrot cupcakes! Sooooo good and so handy that there is no dairy in the cake mix!

Great to make and a good way to get in the spring mood. Drizzled some golden syrup on top straight after they came out of the oven and it made it a more sweet flavour. Yum!

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