Carrot Cupcake with Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 12 cupcakes
  • Dry –
  • 1 cup (128 g) plain flour
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup walnut – coarsely ground
  • Wet –
  • 2 large eggs
  • ¾ cup (150g) caster sugar
  • 150 ml sunflower oil
  • 1 ½ cup grated carrots
  • Cream Cheese Frosting –
  • 75 g unsalted butter – softened
  • 120 g full fat cream cheese (I’m using Philadelphia)
  • 350 g icing sugar – sifted
  1. Preheat oven at 350°F/180°C.
  2. Sift all the dry ingredients together, except the ground walnut.
  3. Add in ground walnut and mix well. Set aside.
  4. In another large bowl, beat eggs and sugar together until pale and light. I used an electric beater for this step.
  5. Add in oil and mix again until well combined.
  6. Fold in grated carrots and mix evenly.
  7. Lastly, add in the prepared dry ingredients and mix until the flour disappears.
  8. It will look very liquid-y and that is okay.
  9. Pour batter into a 12-cup muffin tray lined with liners. The batter should reach about ¾ of each muffin liner.
  10. Bake at 180°C for 20 mins to 24 mins, until a skewer inserted comes out clean.
  11. Allow to cool for 5 mins before removing each cupcake onto a cooling rack. Cool completely before applying the frosting.
  12. Cream Cheese Frosting
  13. In a large bowl, whisk cream cheese and unsalted butter together until well incorporated (about 2 to 3 mins) with an electric beater.
  14. In 3 batches, gently add in icing sugar and beat over low speed.
  15. Transfer frosting into a piping bag fitted with a piping tip. Alternatively, you could spread the frosting using a spatula onto the cooled cupcakes.
  16. Cupcakes can be stored in the fridge for up to 7 days.
Recipe by Bear Naked Food at