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Carrot Cake Cupcake Recipe

November 3, 2015

Carrot Cake Cupcake Recipe
So, the person who doesn’t like cupcakes is sharing another cupcake recipe! Maybe I’m coming round a little to the ways of the cupcake! I really really love carrot cake and this recipe is pretty much a carrot cake recipe in cupcake form. I always make my carrot cake with coconut oil and these cakes are no exception. They taste absolutely delicious and although not a particularly vintage bake, I had to share them anyway!

Coconut Oil Carrot Cake Recipe
This is pretty simple bake that doesn’t take too long to prepare and would work really well alongside other classic cake cupcakes such as coffee and walnut or lemon drizzle, both of which I’d love to try soon.

Carrot Cupcakes

You will need:

150g Self Raising Flour

1 tsp Baking Powder

150g Soft Brown Sugar

50g Chopped Walnuts

50g Raisins

100g Grated Carrot

2 Eggs

150g Coconut Oil

For the topping:

100g Icing Sugar

75g Cream Cheese

Vanilla Extract

Chocolate Carrot or wallnuts to decorate

Carrot Cake Recipe Coconut Oil
How to Make:

  1. Preheat oven to 180 degrees c. Put 12 cupcake cases in a muffin tin.
  2. Sift the flour and baking powder together and then add the nuts, raisins, sugar and carrots and mix them well.
  3. Add the eggs and coconut oil to the mixture until they are well combined.
  4. Divide the mixture evenly between the cake cases, I use an ice-cream scoop for mine.
  5. Bake for around 15  minutes until cooked through.
  6. Allow to cool fully on a wire rack.
  7. To make the topping combine the icing sugar and cream cheese along with the vanilla until smooth.
  8. Pipe the topping onto the cakes and finish with a carrot or walnut decoration.
  9. Put the cakes into the fridge until the icing has hardened.

Carrot Cupcake
Let me know if you give these a try. I love seeing your pics of my recipes. Happy Baking!!!

  • Reply
    Jessica Cangiano
    November 4, 2015 at 11:56 am

    Cake cake is one of my favourite desserts ever. Yum!!! It’s traditionally a very springtime-y dish here in Canada, but I love it for fall and winter – and really, even summer – as well.

    Big hugs & happy start of November wishes,
    ‚ô• Jessica

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