Carrot Cake Cupcakes

Home » COOK » Recipes » Baking » Cupcakes » Carrot Cake Cupcakes

I love carrot cake, I love cupcakes, so carrot cake cupcakes are like a match made in heaven! I made these a while ago now for a friend’s birthday, and wanted to share the recipe with you.

I’ve got lots of fun and easy Cupcake Recipes for Parties for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!

This dessert is perfect for Easter lunch! I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Yield: 18

I topped them with a cream cheese icing and made little carrots using candy melts. You could make tiny carrots using sugarpaste if you wanted to.


For the cupcakes...

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 4 eggs
  • 1 tsp mixed spice
  • 100g chopped walnuts
  • 150g grated fresh carrots
  • 2 tbsp sultanas

For the icing...

  • 200g cream cheese, softened
  • 175g icing sugar, sieved
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  •  !For the carrot decorations...
  • large handful of orange candy melts
  • large handful of green candy melts


    For the carrot decorations...

    1. Lay a piece of greaseproof paper on a board.
    2. Melt the candy melts in separate bowls in the microwave in short bursts or in a bowl over a simmering pan of water.
    3. Pour the candy melts into two food bags and snip the tip off to form an impromptu icing bag.
    4. Onto the pre-lined board, pipe an orange cone shape for the carrot, and then top with green to form the leaves.
    5. Leave to set in the fridge for at least 15 minutes before carefully removing from the greaseproof paper with a pallet knife.

    For the cupcakes + icing...

    1. Preheat the oven to 175C/350F/Gas 4) and place 18 cupcake cases into trays.
    2. Beat the butter, sugar, flour and eggs in a large bowl with a whisk for 2 to 3 minutes until smooth.
    3. Stir in the spices, walnuts, carrots and sultanas.
    4. Divide the mixture between the cupcake cases. I use an ice-cream scoop to get even amounts.
    5. Bake for 20 minutes and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
    6. To make the icing, beat the cream cheese until smooth then gently beat in the icing sugar. Using an electric whisk makes this job easier!
    7. Beat in the lemon juice and vanilla extract.
    8. Spread over the top of the cupcakes and decorate with a candy melt carrot in the middle.

    Did you make this recipe? Share it!

    Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

    Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥