Carrot Cupcakes
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 10 servings
Cupcake batter:
- ½ cup sunflower oil (125 mL)
- 2 medium eggs
- 1 cup carrot (200 g), grated
- 1 ¼ cups brown sugar (125 g)
- 1 ½ cups self raising flour (175 g), sifted
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
Cream cheese frosting:
- ½ cup unsalted butter (150 g), room temperature
- 1 ¼ cups icing sugar (150 g)
- 3 cups full fat cream cheese (300 g), cold
- 1 teaspoon vanilla extract
- cinnamon, to taste
- walnut, as topping
Nutrition Info
- Calories 655
- Fat 50g
- Carbs 44g
- Fiber 0g
- Sugar 31g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the sifted flour, cinnamon, and baking soda.
- Mix until no streaks of flour is seen.
- Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
- Once cooled, spread cream cheese frosting and decorate with walnut bits.
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