How to make easy Carrot Cake Cupcakes with Cream Cheese Frosting!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess.

chopped walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are nut-free and lower in calories.

Preheat the oven and prepare a cupcake tray with cupcake cases.

Peel and grate the carrots, cutting off the bottoms and ends first.

In a bowl, whisk together the sunflower oil and eggs.

Add in the grated carrots and light brown sugar, and mix again.

In another bowl, combine the dry ingredients: self-raising flour, mixed spice, ground ginger, ground cinnamon, and bicarbonate of soda.

Add the dry ingredients to the wet mixture and mix until combined.

Pour the mixture into the prepared cupcake cases.

Bake in the oven for 18 minutes, checking for doneness as per your oven's performance.

Allow the cupcakes to cool completely before decorating.

To make the cream cheese frosting, beat the unsalted butter until loosened.

Gradually add the icing sugar and beat until smooth.

Add in the cold cream cheese and vanilla extract, and beat until smooth and thickened, adjusting with more icing sugar if necessary.

Pipe the frosting onto the cooled cupcakes in a blob shape.

Decorate half with crushed walnuts and the other half with little carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens