Best Carrot Cake Cupcake Recipe

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A few weeks ago I was sitting thinking about a new video tutorial I could create and I thought it was time to share with you my favourite cake recipe which is Carrot cake with cream cheese frosting. If you are anything like me I love these as little personal cupcakes you can sit and enjoy. The recipe is to make 12 cupcakes, but you could use the same recipe to make a deep 6inch round cake, splip into 2 tins, it will taste just as yummy!

Ingredients you will need to make 12 cupcakes:
7oz / 200g Soft Light Brown Sugar
7oz / 200g Plain Flour
200ml Sunflower Oil
7oz / 200g Carrots (grated)
75g Mixed chopped nuts (plus extra for decoration)
1/2tsp Bicarbonate of Soda
1/2tsp Baking Powder
1/4tsp Ground Ginger
1/2tsp Cinnamon
2 Eggs
A dash of Vanilla Extract

Ingredients you will need for the Cream Cheese Frosting:
10.5oz / 350g Icing sugar
2.6oz / 75g Butter
5oz / 150g Cream Cheese

Oh and I couldn’t resist giving one a little taste…

I really hope you enjoy this video recipe / tutorial. If you do please subscribe to my YouTube channel. Also I would love to hear what you think, if you have any comments or questions please just let me know.

carrot cake cupcake recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

Author: Cakes by Lynz
Deliciously moreish carrot cake cupcakes with yummy cream cheese frosting!
Prep Time 10 minutes
Cook Time 20 minutes
Decorating Time30 minutes
Total Time 1 hour
Servings 12 Cupcakes
Recipe Type Cupcakes
Keyword Carrot Cake, Cream Cheese Frosting


Ingredients for the cupcakes

  • 200 g Soft Light Brown Sugar (7oz)
  • 200 g Plain Flour (7oz)
  • 200 ml Sunflower Oil
  • 200 g Grated Carrots (7oz)
  • 75 g Mixed chopped nuts (plus extra for decoration)
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Ground Ginger
  • 1/2 tsp Cinnamon
  • 2 Eggs
  • A dash of Vanilla Extract

For the Cream Cheese Frosting

  • 350 g Icing sugar (10.5oz)
  • 75 g Room Temperature Butter (2.6oz)
  • 150 g Cream Cheese (5oz)


For the cupcakes

  • Start by adding the soft brown sugar, oil, eggs and a dash of vanilla into your mixing bowl. Using a stand mixer or hand whisk combine the ingredients.
  • Once combined, sift in the plain flour, along with the bicarbonate of soda, baking powder, cinnamon & ginger, and mix together until you have a smooth mixture.
  • Grate your carrots, adding these to the mixture with the chopped nuts. Mixing these through until all combined.
  • You'll need a muffin tray with 12 cupcake cakes. Divide your mixture evenly into the 12 cupcake cases., placing it into a preheated oven at 170 degrees Celcius for 20 minutes. (I like to use a normal oven setting, rather than a fan oven, as a fan oven bakes the outside a lot faster than the inside)
  • Once baked you can use a cocktail stick or skewer, push into the center of your cupcakes and if it comes out clean they are baked all the way through. Place these onto a cooling rack to cool down.

Making the frosting

  • Into a bowl sift your icing sugar. To this add your room temperature butter (you need to use real butter for this, not a spread, as a spread will be too soft).
  • Start mixing your frosting on a high speed, adding small amounts of cream cheese at a time.
  • Once all the cream cheese has been added, mix for a further 4-5 minutes, until you are left with a creamy frosting.
  • You can then place this into a piping bag or use an offset spatula to apply it to the top of your cupcakes, along with some extra nuts for decoration.

Thank you for reading!

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Hi, I’m Lynsey and welcome to Cakes by Lynz. I LOVE everything cake! Here you will find all my latest cake decorating video tutorials from my YouTube channel, reviews and general cake ramblings!

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