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I’m terrible. I promise baked goods to the world but very rarely do I deliver on my promises.

My friend is leaving the country so to fulfill my oath, I am finally making him carrot cupcakes.

I decided to be good this time and photograph my journey.

I found the recipe here.
If I made it again, I’d use slightly less carrot and slightly more walnuts. I’ve reflected this in the recipe below.
This recipe made 30 standard size cupcakes. I would usually halve it.

You’ll need:

Cupcake Ingredients:
5 carrots, grated
1/2 cup chopped walnuts
2½ cups all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
½ tsp. ground ginger
1/4 tsp. ground cloves
½ tsp. salt
1½ cups caster sugar
½ cup brown sugar
4 large eggs
1½ cups vegetable oil

Cream Cheese Icing
150 g cream cheese.
125 g unsalted butter, at room temperature
1 tsp vanilla paste (or extract)
3 cups icing sugar
1/2 tsp whole milk


Preheat oven to 180 degrees Celsius and line three 12 hole muffin trays with papers.

Peel and grate carrots.

Blend walnuts to chop them up, add to the grated carrots.

In a bowl whip eggs and both sugars together until creamy. Add the flour and other dry ingredients to the egg mixture and mix on a low speed until incorporated.

Pour in oil slowly until everything is mixed. Turn speed to medium and mix for a few minutes.


Fold in grated carrots and walnuts.

Spoon mixture into cupcake cases til 2/3 full.

Bake for 24 minutes until the cake springs back when touched.


Mix butter and icing sugar together. Slowly mix in the cream cheese. Once everything is combined, put in the vanilla paste and mix.
Put in the milk and turn to medium-high speed. Mix for five minutes until fluffy.