Iced Carrot Cupcakes

Carrot cupcakes recipe Carrot cupcakes recipe
12 people 30 minutes 20 minutes



  • 2 tsp Baking Powder
  • 140 g Butter , softened
  • 250 g Carrots , grated
  • 150 g Caster Sugar
  • 140 g Dried Mixed Fruit
  • 2 medium Eggs , lightly beaten
  • 20 g Ground Almonds
  • 2 tsp Ground Cinnamon
  • 200 g Plain Flour
  • 50 g mixed nuts , chopped finely


  • 100 g Butter , softened
  • 100 g Cream Cheese
  • 1 tbsp Desiccated Coconut , toasted to garnish
  • 250 g Icing Sugar
  • 0.5 small Orange , zest
  • 1 tsp Vanilla Extract


  1. Preheat oven to 150˚C. Line a 12-muffin tray with cupcake holders.
  2. In a large mixing bowl, beat the butter and sugar until soft and creamy, then add in the grated carrot, dried fruit mix and the eggs. Combine until smooth.
  3. Sift the flour into the wet mixture and then stir in the ground almonds, cinnamon, baking powder and nuts, mix well.
  4. Pour into the cupcake holders, then bake for 25-30 minutes or until a skewer inserted in the centre of a cupcake comes out clean.
  5. Allow to cool in the tin for 5 minutes, then remove from the tin and cool completely on a wire rack.
  6. To finish, prepare the icing. Beat the cream cheese, butter and icing sugar with the orange zest and vanilla extract until thick and creamy.
  7. Spread on the cooled cupcake or place in the fridge for 30 minutes to cool for a stiffer icing(it will be easier using a piping bag and
    a nozzle to decorate!)
  8. Top with toasted desiccated coconut. Enjoy within a day or store in a tight container in the fridge for a week.
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