Carrot Cupcake Recipe

Carrot cupcakes are sweet little delights of pleasure. This recipe is one which I always fall back on. This recipe produces a rich, tasty and absolutely delicious carrot cupcakes. Instead of cupcakes you can use the same ingredients and procedure to make a carrot cake.

Carrot Cupcakes

Carrot Cupcakes


  • 150g Flour (1 Cup)
  • 1 Tablespoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Cinnamon Powder
  • 1/4 Cup Shredded Coconut
  • 85g Butter (at room temperature)
  • 125g Sugar (approximately 2/3 Cup)
  • 2 Eggs
  • 1 Tablespoon Vanilla extract
  • 1 Teaspoon Lemon Zest
  • 4 Tablespoons Lemon Juice
  • 1/2 Cup Milk
  • 1/4 Cup Walnuts
  • 1 Cup Grated Carrots
  • Ingredients Frosting:
  • 1/2 Cup Cream Cheese
  • 1/4 Cup Powdered Sugar


  1. Sift the flour and to the sifted flour add baking soda, salt, cinnamon powder and shredded coconut. Whisk it and set it aside.
  2. In a different bowl add the sugar to the butter. Cream the butter and the sugar.
  3. Add the eggs one by one and add the vanilla extract, lemon juice and milk and mix it.
  4. Add the flour and mix it by hand, with a kitchen machine or with a hand mixer, mix it until everything is well combined.
  5. Add the the lemon zest, the (crushed) walnuts and grated carrots and mix the batter.
  6. Line a cupcake tray with cupcake liners and fill the cups with batter.
  7. Bake the cupcakes in a preheated oven of 200 °C (400 °F ) for 20 - 25 minutes.
  8. In the mean time mix the cream cheese and powdered sugar and put it in a piping bag.
  9. Pipe the cooled down cupcakes with the cream cheese frosting and decorate with grated carrots or walnuts.

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