Carrot Cup Cakes

2012-07-11
  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

These are truly melt in the mouth cupcakes and so easy. This is my sisters recipe – she made them for Harry’s 1st birthday party. People gathered around the food table saying things like “…oh have you tried the cupcakes?” “Oh yes, aren’t the heavenly…” I piped in saying things like “…Oh yes but did you try the chocolate crackles, or the rocky road that I made, aren’t they heavenly too?…”

Pathetic really. I think I need to come to terms with the fact I am a pretty average baker.

Tip: Store the iced cupcakes in the refrigerator, but allow them to stand at room temperature for a few minutes before serving

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Ingredients

  • 2/3 cup plain flour
  • ½ cup plus 1 tbs, caster sugar
  • ¾ teaspoon bicarb soda
  • ½ teaspoon ground cinnamon
  • 1/3 cup roughly chopped walnuts
  • 1/3 cup oil (mild flavour i.e. sunflower)
  • 1 large egg
  • ¼ teaspoon vanilla extract
  • ½ cup, firmly packed grated carrot
  • ¼ cup well-drained crushed pineapple (unsweetened)
  • (Cream Cheese Icing)
  • 60g cream cheese, softened
  • 30g butter, softened
  • 1 cup icing sugar
  • 1 tsp lemon juice

Method

Step 1

Preheat oven to 180°C (160 fan-forced) -

Step 2

Line a muffin pan with cupcake cases. -

Step 3

Stir flour, caster sugar, bicarb, cinnamon and walnuts together in a large bowl until well combined. -

Step 4

In a small bowl, stir oil, egg, vanilla, carrot and pineapple together until well combined. Add carrot mixture to dry ingredients. Stir ingredients together until just combined. Divide mixture evenly between the ten cases. -

Step 5

Bake for about 20-25 minutes, or until a wooden skewer inserted into the centre of a cupcake comes out without any batter attached -

Step 6

Remove pan from oven and allow cupcakes to cool for about five minutes before placing them on a wire rack to cool completely. -

Step 7

(Icing) Using electric beaters, beat cream cheese and butter together in a medium bowl until smooth and creamy. Add the lemon juice and sift in half the icing sugar. Beat until combined. Sift in remaining icing sugar, and beat until icing is smooth. Pipe or spread onto the cooled cupcakes  -

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Recipe Comments

  1. posted by Adele on February 28, 2014

    Question – for nut allergies should there be a walnut substitute or can they just be left out?

      Reply
    • posted by Allie on February 28, 2014

      Hi Adele, you can just leave them out :) Ax

        Reply
  2. posted by Sally on December 4, 2014

    Is that 1 and 1/3 cups of chopped walnuts?

      Reply
    • posted by Allie on December 5, 2014

      1/3 cup – thanks!

        Reply
  3. posted by Claire on April 1, 2015

    I’m just curious!! If you’ve gone to the trouble of not using sugar or sweetened pineapple in the cup cake mix. Why not use a sugar substitute like apple sauce or even maple syrup?? Especially if your giving them to a one year old.

      Reply
    • posted by Allie on May 6, 2015

      Hi Claire, these aren’t intended for the 1 year old, but to serve to the guests at the party :) Ax

        Reply
  4. posted by Jen on April 2, 2015

    How much of cake flour to substitute with plain flour?

      Reply
  5. posted by Angie on July 4, 2015

    I love these, but of the three times Ive made these, twice the carrot bits have turned green! Im pretty sure they are not mouldy and the carrots were fresh going in…but I cant serve them as it looks wrong. Do you know what the problem is? Im empty handed for a afternoon tea today :-(

      Reply

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