Before you start
Carrot cake takes to the cupcake format better than almost any cake: the oil-based crumb stays moist at small scale, and the cream cheese frosting ratio per bite improves dramatically. Fine-grated carrot is the one non-negotiable, since coarse shreds read as salad in a cupcake.
Everything you need
- 1¼ cups (156 g) all-purpose flour
- ¾ cup (165 g) light brown sugar, packed
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 2 eggs
- ½ cup (109 g) vegetable oil
- 1 tsp vanilla extract
- 1½ cups (165 g) finely grated carrot
- ½ cup (59 g) walnuts, chopped, plus extra to top
- 1 cup (232 g) cream cheese, cold (for the frosting)
- ⅓ cup (76 g) unsalted butter, soft (for the frosting)
- 2 cups (240 g) powdered sugar, sifted (for the frosting)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F. Line a 12 hole tin.
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Whisk the flour, sugar, spices, baking powder, baking soda and salt.
For this step
- 1¼ cups (156 g) all-purpose flour
- ¾ cup (165 g) light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 2 cups (240 g) powdered sugar
-
Whisk the eggs, oil and vanilla in a jug, pour into the dry mix and fold until nearly combined.
For this step
- 2 eggs
- 1 tsp vanilla extract
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Fold in the carrot and walnuts. The batter is thick and flecked orange throughout.
For this step
- 1½ cups (165 g) finely grated carrot
- ½ cup (59 g) walnuts
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Divide between the cases, two thirds full, and bake 18 to 20 minutes until springy and a skewer comes out clean. Cool completely.
-
Beat the butter pale, add the powdered sugar in two stages, then the cold cream cheese briefly until just smooth. Swirl onto the cooled cupcakes and top with chopped walnuts.
For this step
- ¾ cup (165 g) light brown sugar
- 1 tsp baking powder
- ½ cup (59 g) walnuts
- 1 cup (232 g) cream cheese
- ⅓ cup (76 g) unsalted butter
- 2 cups (240 g) powdered sugar
Baker's tips
- Fine grating is the difference between carrot cake and carrot muffin. The fine shreds half-dissolve into the crumb and carry the moisture evenly.
- This frosting is deliberately less sweet than American standard. Add up to ½ cup more powdered sugar if your audience disagrees.
Make it your own
- Add ⅓ cup raisins or crushed drained pineapple to the batter.
- A pinch of ground cardamom alongside the cinnamon is quietly excellent.
Storing & freezing
Fridge for 4 days in a lidded box, served at room temperature. Unfrosted cupcakes freeze for 2 months.
Frequently asked
Why did my carrot cupcakes sink?
Usually too much carrot, which overloads the crumb with water and weight. Measure after grating, pack the cup lightly, and check the baking powder is fresh.
Should carrot cake cupcakes be refrigerated?
With cream cheese frosting, yes, beyond a few hours. Bring them back to room temperature before eating, since cold mutes both spice and frosting.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.