Easiest Carrot Cake Cupcakes with Creamy Frosting Recipe

carrot cake cupcakes recipe - 3

These moist and rich – yet totally foolproof – carrot cake cupcakes make for a simple recipe.

The ingredients below to make these easy carrot cupcakes, with optional cream cheese frosting, will yield 8 to 10 cupcakes.


To make 8 servings

  • 120g brown sugar
  • 120g sunflower oil
  • 120g self-raising flour
  • 2 Eggs
  • 2 Carrots
  • 70g dried fruit
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 200g soft cream cheese (optional) For the frosting
  • 50g butter, at room temperature (optional)For the frosting
  • 85g icing sugar (optional)For the frosting

How to make simple carrot cake cupcakes:

  1. Heat up the oven to 180 degrees/160 degrees for fan ovens.
  2. Prep by grating the carrots.
  3. Grab a large bowl and mix together the oil, sugar and eggs.
  4. Stir in the grated carrots and fruit.
  5. Sift the flour, baking powder, cinnamon and mixed spice.
  6. Gently fold everything together.
  7. Once you have a nice dark golden runny mixture, split into cupcake cases in a cupcake tray, filling to a little over 2/3 full.
  8. Cook for around 25 or so minutes until firm and a skewer comes out clean.
  9. Allow them to rest for 5 minutes in the tin before removing the cases from the tray and allowing to cool down completely.
  10. To add on frosting, mix the butter and sugar until creamy, then add in the cheese and mix well.
  11. You can also use ready-made frosting, plain icing or just eat the cakes on their own.

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