Moist Carrot Cupcakes jpg

Moist Carrot Cupcakes


This is a really simple and delicious carrot cake that can be eaten the way it is or topped with a cream cheese frosting. Before baking, there are a few things that you should know about this cake, make sure your carrots are finely grated and also ground your nuts in a food processor or in a bag and bash with a rolling pin.


  • 2 cup plain flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1.5 cups ground walnuts/pecans
  • 4 large eggs
  • 1.5 cups caster sugar
  • 300ml sunflower oil
  • 3 cups of grated carrots

Cream cheese icing;

  1. 150g unsalted butter softened
  2. 240g full-fat cream cheese
  3. 840g icing sugar sifted


  1. Sift in the dry ingredients in a bowl and mix them then set aside.
  2. In a stand mixer, beat butter and cream cheese then add in eggs one after the other while beating ng after each addition.
  3. Add in grated carrot and mix until well combined.
  4. Add in the dry ingredients and mix until combined.
  5. Pour the batter three quarters way full in the cupcake tins and bake them at 180 degrees for 20 to 24 minutes.
  6. Once baked, let the carrot cupcakes cool then top with icing and enjoy