Carrot Cupcakes with Cream Cheese Frosting


Preparation info

  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

If you want to make a cake instead of cupcakes, grease and line two 7-inch round cake pans and divide the batter evenly between them. Bake the cakes 20 to 25 minutes until risen and just slightly springy. Leave the cakes to cool in the pans 5 minutes, then turn out, peel off the paper and leave to cool completely on wire racks. Sandwich the cakes together with the frosting, then frost the top.


For the Carrot Cupcakes

  • cup canola or sunflower oil
  • ½ cup packed soft light brown sugar
  • 2 eggs, lightly beaten
  • tablespoons golden syrup or light corn syrup
  • cups less 1 tablespoon self-rising flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 2 cups peeled and finely grated carrots
  • ½ cup golden raisins
  • ¼ cup shredded coconut


    1. Heat the oven to 350°F and line a 12-hole muffin pan with paper cupcake cases or lightly grease a silicone cupcake tray.
    2. Using an electric mixer, in a large bowl, whisk together the oil, sugar, eggs and syrups until combined. Mix in all the remaining cake ingredients, then spoon the batter into the cupcake cases.
    3. Bake the cupcakes 20 minutes, or until nicely risen and firm but springy when lightly pressed. Leave the cupcakes to cool in the pan 5 minutes, then transfer to a wire rack to cool.
    4. To make the frosting, using an electric mixer, beat the butter until smooth. Add the cream cheese and orange zest and beat another minute or so. Add half of the confectioners’ sugar and mix together on a low speed. Add the remaining confectioners’ sugar and mix until the frosting is light and creamy. Chill until needed.
    5. When the cakes are completely cool, spread or pipe the frosting on top, sprinkle with extra orange zest and serve. (These delicious cupcakes keep well for a few days in an airtight container in a cool place, remaining nice and moist.)