Carrot Cupcakes
Community Member
Total Time
37 minutes
37 min
Prep Time
15 minutes
15 min
Cook Time
22 minutes
22 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
37 minutes
37 min
Prep Time
15 minutes
15 min
Cook Time
22 minutes
22 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 10 servings
Cupcake batter:
- ½ cup sunflower oil (125 mL)
- 2 medium eggs
- 1 cup carrot (200 g), grated
- 1 ¼ cups brown sugar (125 g)
- 1 ½ cups self raising flour (175 g), sifted
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
Cream cheese frosting:
- ½ cup unsalted butter (150 g), room temperature
- 1 ¼ cups icing sugar (150 g)
- 3 cups full fat cream cheese (300 g), cold
- 1 teaspoon vanilla extract
- cinnamon, to taste
- walnut, as topping
Nutrition Info
- Calories 667
- Fat 50g
- Carbs 47g
- Fiber 1g
- Sugar 32g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the sifted flour, cinnamon, and baking soda.
- Mix until no streaks of flour is seen.
- Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
- Once cooled, spread cream cheese frosting and decorate with walnut bits.
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