Care for a Carrot?

Whoever thought of putting a vegetable in a cake was a seriously weird genius. Carrot cake is a big hit amongst my friends and family, and in cupcake form...well, you know that only makes it more awesome. There's something about the mix of savoury and sweet that just keeps you coming back for more.

I put crushed walnuts into the mixture to add something a little different, but some people may prefer raisins, or even without anything but the carrots! However you like it, this is a lovely and simple treat that will never fail to please a sweet tooth.

Click the button below for my recipe!
- 200g soft light brown sugar
- 3 eggs
- 300ml vegetable oil
- a few drops of vanilla essence
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- a pinch of salt
- 1 slightly heaped teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 300g grated carrots
- 90g crushed/finely chopped walnuts

Cream Cheese Frosting
- 100g unsalted butter
- 600g icing sugar
- 200g cream cheese (e.g. philadelphia)
- whole walnuts and cinnamon to decorate

Preheat oven to 190 degrees
Line a muffin tray with muffin cases
Makes around 18 cupcakes

1. Pour the sugar into a mixing bowl, break up any big lumps using your finger tips and remove any solid clumps (soft sugar tends to do this). Add in the egg, oil and vanilla essence and mix together using an electric whisk on a medium speed.

2. Whilst still mixing, add in the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger. Continue to mix until all these ingredients are well incorporated.

3. Gradually add in the carrots and combine these into the mixture using a spoon to ensure that they are evenly spread.

4. Crush the walnuts (if they are not already chopped, put them in a plastic bag and smash them with a spoon...good anger management!) and add them into the mixture too.

5. Divide the batter equally between the muffin cases until they are about two thirds full - using an ice cream scoop works well for this.

6. Leave to bake in the oven for around half an hour, or until a skewer inserted comes out clean.

7. Whilst they are baking, you can make the icing. Combine the butter and sugar together using your finger tips to ensure that they are well combined. Then add in the cream cheese and mix together with an electric whisk. 

8. Be sure to wait until the cupcakes have cooled (take them out of the muffin tray to speed this up) before you add the frosting. You can pipe it on, or simply use a palette knife to spread it over evenly. Then you can decorate the cakes with walnuts and a light sprinkling of cinnamon.

9. Put the kettle on, make a cuppa and enjoy your cupcakes! ;)


Joana Chaves said...

Oooh yum! When I move to London (one day!) I need to order some of these delicious treats from you :p

Enter my 100 followers giveaway!

Joana Chaves said...

Oooh, don't forget to like my page on FB so I can add your name to the giveaway. Following you too, by the way - need to know from whom to buy cupcakes in the future!

dearsafia said...

haha thank you! and no problem, will dooo! feel free to order cupcakes anytime :)

LEANNE DEE said...

Love your blog! Thanks for your support! I'm following you too!

Kim said...

Thanks for following, following you back! :-)

- D - said...

You need to make me some of these some day, I lovee a good carrot cake :) Xx

dearsafia said...

haha sure thing my lovely :)

Diana said...

Love your blog, so I'm a new follower =)

Anonymous said...

Thanks for your comment. I am following.

coco said...


Unknown said...

WOW...They look amazing!!! I love a cupcake!!

Following now


Letitia - The Fashion Editor said...

Hi Safia! Thanks so much for stopping by my blog and your lovely comment. I'm glad you did, your blog is amazing. Love this post! I am yet to make carrot cake or cupcakes and really should because I love the muffin version. But whats your secret to getting that frosting to set so perfectly? Mine is always runny :(

Rika Sulaiman said...

your cupcakes seems so lovely and i might just drool right now

mind following my blog ?
thanks and have a nice day ! :)

dearsafia said...

Thanks so much! :) To make the cream cheese frosting I just use butter, icing sugar and a full-fat cream cheese - no milk or anything. The problem with cream cheese is that if you over-mix it or it gets slightly warm it will start to go runny so make sure that you keep it cool and only mix it up to the point where the ingredients are well combined. Also only apply it to your cake once it has completely cooled out of the oven!! Be careful if you add any food colouring as this can also make it go a bit runny - it's sometimes better to use buttercream if you want to colour it. Hope this helps :) xx

Floortje said...

I really love your blog dear!
Keep posting!!


Stefania B. said...

they look beautiful and for sure they are delicious too, i love carrot cake.

Unknown said...

WoooW Lovely cupcakes!

Rika Sulaiman said...

hey dear .. followed your blog !
keep posting the delicious recipe ;)

DEMI said...

loveeee your blog dear!
keep posting and go for it!!!

sadee said...

beautiful post love it
you have very interesting blog
follow back please
♥ SadeeStyle ♥

Suvarna Gold said...

your blog is Gold my dear
I invite you to my blog

stay Gold

Nat said...

Those look delish! :)

Great recipe-- I'm sure to try it soon! :)

Anonymous said...

wow very nice blog!


Unknown said...

I just started following your blog & i adore it.
I am trying to make my dreams come true this year.

follow back please?
thank you <3 :)

sameer said...

thank you for sharing

Kate said...

looks very tasty!

Katherine said...

I LOVE carrot cake, I'll definitely be trying your recipe out for cupcakes :D