Carrot Cake Cupcakes

iced cupcakes

A friend gave me this recipe years ago and it makes lovely moist carrot cake style cupcakes. They also freeze really well, so if you happen to bake too many, pop a few in the freezer. You can add nuts to the recipe, but I never bother, as my kids wouldn’t eat them with nuts in.


  • 2 eggs (I use large)
  • 140 ml vegetable oil
  • 200 g soft brown sugar
  • 300 g grated carrots
  • 100 g raisins
  • 75 g pecans, chopped (optional)
  • 180 g self raising flour
  • pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp mixed spice


  1. Preheat oven to 170°C (150°C fan). Place 15 cupcake cases in a cupcake/ bun tin – you may actually make more than that.
  2. Beat the eggs in a large bowl and then add the oil, brown sugar, grated carrot, raisins and pecans (if using) and mix well.
  3. Sift in the remaining dry ingredients and mix well with a large metal spoon.
  4. Spoon the mixture into the cupcake cases. I use an ice-cream scoop.
  5. Bake on the middle shelf of your oven for 25 – 30 minutes or until a skewer inserted in the middle comes out clean.
  6. Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
  7. Allow to cool fully before decorating.

Some @thecakemum observations/tips:

  • The recipe can easily be doubled or halved, depending on the number of cupcakes you need.
  • These cupcakes are nice plain or with a topping. I’ve put vanilla buttercream, lemon buttercream and cream cheese frosting on them.

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