Carrot Cake Cupcakes

Spring = Carrot cake time! I can’t believe it has taken me this long to post a recipe. I blinking love the stuff. Carrot cake, carrot cupcakes, carrot cake bites, yeah, yeah you get the picture.

Carrot cake is only good if it’s spiced and if it’s moist. Under-spiced carrot cake tastes like, well nothing and dry carrot cake taste even worse.

These little beauties are perfectly spiced ( well I think so anyway) however are missing a traditional ingredient, raisins. I know some of you will love them, but for me, raisins in carrot cupcakes should be illegal!


In this recipe, I substitute the raisins for pineapple which takes the cupcakes to another level. So light, Moorish and one of your five a day, If only!

I know its almost traditional to top this bake with a cream cheese frosting and whilst cream cheese frosting is ok, I have to admit I much prefer buttercream. I just prefer the texture and think that cream cheese frosting overpowers the cake for me. 

You will you LOVE this buttercream recipe. A vanilla cinnamon blend of buttery goodness.  In my book a perfect pairing.

Carrot Cake Cupcakes
Serves 12
Light, moist spiced carrot cupcakes
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 175g Plain flour
  2. 1 tsp Baking powder
  3. 1/2 tsp bicarbonate of soda
  4. 2 tsp Ground cinnamon
  5. 1/2 tsp Ground nutmeg
  6. 1/2 tsp Ground ginger
  7. 2 Large eggs
  8. 100ml Vegetable oil
  9. 200g Caster sugar
  10. 200g Finely grated carrots ( around 2 large carrots)
  11. 40g Pineapple crushed with a fork
  12. 3 tablespoons Chopped walnuts
To make the buttercream
  1. 500g Icing sugar
  2. 120g Butter
  3. 1tsp Vanilla extract
  4. 1 1/2 tsp Ground cinnamon
  5. 1 tablespoon Milk
To decorate
  1. Chopped walnuts
  1. Preheat the oven to 180 degrees.
  2. Put the eggs and sugar in a mixing bowl and beat with electric or stand mixer for 5 mins until thick and pale.
  3. Next add the vanilla and oil and beat until combined.
  4. Now sift in the dry ingredients. and beat on a low speed until combined
  5. Next stir in the carrots, pineapple and nuts.
  6. Divide the mixture between cupcake cases and bake in the oven for 20-25 mins or until a skewer inserted into the middle comes out clean.
  7. Leave to cool on a wire rack before adding the buttercream.
To make the buttercream
  1. Place the butter and vanilla in a mixer and beat until very soft.
  2. Now add half of the icing sugar and combine .
  3. Next add the remaining icing sugar, cinnamon and milk and beat until smooth.
  4. Spread or pipe the frosting over the cooled cupcakes and top with some chopped nuts or a fondant carrot.
  1. Enjoy 🙂


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