Sunday, May 04, 2008

Carrot Cupcakes with Cream Cheese Icing Recipe

These light, moist carrot and pineapple cupcakes are topped with a creamy cream cheese icing.

We store the iced cupcakes in the refrigerator but allow them to stand at room temperature for a few minutes before serving.

You will need 1/4 cup canned crushed pineapple for this recipe. Remaining pineapple can be frozen for later use if desired.

Makes 10 cupcakes.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

100g (2/3 cup) plain flour
130g (1/2 cup plus 1 tablespoon) caster sugar
3/4 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
40g (1/3 cup) roughly chopped pecan nuts
84ml (1/3 cup) oil (we use a mild-flavoured oil, such as sunflower)
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract
80g (1/2 cup, firmly packed) grated carrot
62g (1/4 cup) well-drained crushed pineapple (unsweetened)

Cream Cheese Icing
60g cream cheese, softened
30g butter, softened
140g (1 cup) icing sugar
1 teaspoon lemon juice

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Line a muffin pan (1/3 cup capacity holes) with ten cases that measure 5cm across the base.

Stir flour, caster sugar, bicarbonate of soda, cinnamon and pecans together in a large bowl until well combined.

In a small bowl, stir oil, egg, vanilla, carrot and pineapple together until well combined. ©

Add carrot mixture to dry ingredients.

Stir ingredients together until just combined.

Divide mixture evenly between the ten cases.

Bake for about 20-24 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of a cupcake comes out without any batter attached.

Remove pan from oven and allow cupcakes to cool in pan for about five minutes.

Remove cupcakes from pan and place them on a wire rack to cool completely.

Make icing and spread over cooled cupcakes.

Store cupcakes in an airtight container in the refrigerator or freezer.

Cream Cheese Icing
Using electric hand-held beaters, beat cream cheese and butter together in a medium bowl until smooth and creamy. Add the lemon juice and sift in half the icing sugar. Beat until combined. Sift in remaining icing sugar, and beat until icing is smooth.

The following photo was submitted by Samantha, who decorated the cupcakes with handmade fondant carrots.


Anonymous Anonymous said...

You guys do a great job with pictures, instuctions and tips for baking novices, can't wait to give these a go - love cream cheese icing!

12/5/08 11:04 am  
Blogger Rach said...

I have already made 2 batches, they are to die for.

Thanks again for a great recipe.

13/5/08 9:36 am  
Blogger Brett said...


Is this the same recipe as teh carrot cake recipe you guys have..

That recipe is to die for

14/5/08 4:22 pm  
Blogger Amanda and Debbie said...

Hi Brett,

This recipe is based on our carrot cake recipe. When developing the cupcake version, we
1) Reduced the quantity of batter so that the recipe produced 10 cupcakes instead of 20
2) Reduced the proportion of sugar
3) Increased the proportion of bicarbonate of soda
4) Altered the cream cheese frosting recipe
5) Increased the ratio of frosting to cake

14/5/08 6:04 pm  
Blogger Poornima said...

Great recipe,made it yesterday.Thanks heaps for it.

19/5/08 9:08 am  
Anonymous Anonymous said...

These are sooo yummy! I made them for my work mates and they all said they are the best cakes they have ever tasted! I will try the larg carrot cake next.
Thanks heaps, love your site.

19/5/08 12:33 pm  
Anonymous Anonymous said...

YUM!!!Stuck to recipe exept made double batch (big family)mmmmmmm

20/5/08 6:56 pm  
Blogger Cate Brickell said...

They're all gone! I only made them yesterday! Now I've been asked to make them without pineapple (cause DS "doesn't like it"), but I need to leave the nuts out so my 1yo can eat some too... any ideas on how to do it without pineapple?

24/5/08 11:08 am  
Blogger j-ster said...

These look great! But Im in a bit of a muffin frenzy at the moment and im thinking about making them as muffins... giant ones in one of those muffin pans that only makes six at a time (200ml capacity holes). Im thinking about increasing the temperature to 200C and the baking time to 25 mins minimum, any advice on that?

24/5/08 6:49 pm  
Anonymous Anonymous said...

I had a carrot cake craving, so I made these today. They were fabulous. Thank you for the recipe.

31/5/08 10:51 pm  
Anonymous Anonymous said...

I made a batch of these and thought they were divine! So eager to make more, I hurriedly prepared the ingredients again, but forgot to add the oil. I thought I would produce a failure, but to my complete surprise and delight they resulted in a slighter heavier, "breadier" texture but still absolutely delicious. Either way they are the tops!!

3/6/08 5:15 pm  
Blogger Amanda and Debbie said...

Hi Purplecrazymum,

You could try replacing the pineapple with 62g of grated Granny Smith apple. We haven't tested this substitution, so if you try it, please let us know how the cupcakes turn out.

5/6/08 11:08 am  
Blogger Amanda and Debbie said...

Hi J-ster,

The only concern we have is that the muffins might overbrown at 200 degrees Celsius, so we recommend that you keep an eye on them and reduce the temperature if necessary.

14/6/08 1:16 pm  
Anonymous Anonymous said...

thank you... these were awesome!
I wanted to make vegan cupcakes for my vegan friend so substituted 1/4 cup applesauce for the egg and they were delicious!

(of course i couldn't use cream cheese icing either so just made a basic pineapple icing with some of the crushed pineapple juice and icing sugar)

21/6/08 4:28 pm  
Anonymous Anonymous said...

These cupcakes are AWESOME! I left out the nuts and added white chocolate chips - naughty, but nice!!!

27/6/08 7:50 pm  
Anonymous Anonymous said...

These were wonderful! Great flavour, texture and icing. Your recipes never fail, thank you.

4/8/08 12:19 pm  
Blogger Unknown said...

I made baby carrot cupcakes, they were really lovely, but a little drier than I had expected.
How can I make it a little more moist for next time? Add more oil or egg??
The icing was PERFECT! Exactly enough, quantity-wise and taste was wonderful!!

5/9/08 10:15 pm  
Blogger Amanda and Debbie said...

Hi Isabel,

Could the cupcakes have been slightly overbaked? Do you know how many minutes you baked them for?

5/9/08 10:42 pm  
Anonymous Anonymous said...

hi!i want to try your recipe. is it okay if i use almonds or walnuts instead of pecans?

3/12/08 9:38 pm  
Blogger Amanda and Debbie said...

Yes, any type of nut could be used in this recipe.

3/12/08 9:45 pm  
Anonymous Claire said...

I was just wondering whether olive oil is suitable for this recipe? I thought it may be too strongly flavoured.

4/4/09 2:27 pm  
Blogger Amanda and Debbie said...

Hi Claire

We wouldn't use extra virgin olive oil in these cupcakes, but extra light olive oil should have a mild flavour and aroma and would therefore be suitable to use.

5/4/09 10:49 am  
Anonymous Anonymous said...

Yum,Yum,Yum!! I omitted the nuts, added a handful of sultanas and swapped the pineapple for 1 small finely grated royal gala apple. They turned out light, fluffy and deeelicious! Only drawback was the quantity was quite small; only made 7 muffins. Will make double next time

18/5/09 1:30 pm  
Anonymous Louise said...

I love these cupcakes - i am not normally a fan of carrot cake but this blew me away. I made them for an event thinking that, most people like carrot cake. I didn't want to hand them over!! I have now made them 6 times as i keep getting requests.

4/7/09 3:28 pm  
Anonymous Anonymous said...

What an amazing recipe. I made them as smaller cupcakes and they turned out perfectly. Light but moist and totally delicious.

Someone even said it was one of the best things they had ever tasted! Well done all!

15/7/09 9:20 pm  
Anonymous said...

Hi, do you think i can substitute canned pears for the pineapples? ( i have leftovers in the fridge)

23/7/09 7:01 pm  
Anonymous Anonymous said...

Firstly i would like to say i have been using this website about a month now and love it. My favourite thus far has been the date pecan and banana loaf - divine and so simple to make.

I would like to make this recipe on the weekend but my housemate is unable to eat dairy.I would like to make these more like muffins then cake.

What is another option for the topping other than lemon icing?

I look forward to the responses.

14/10/09 12:14 am  
Blogger Silvia said...

I followed the recipe to the letter, but all I could taste was oil and baking soda. The cakes had no structure at all, it was impossible to take them out of the paper liners without them breaking - and they were certainly cooked. Sorry...

7/12/09 9:24 am  
Blogger Unknown said...

Just came across your website tonight....looks awesome. I'm cooking some cakes and slices for a mothers day church service and want to cook ahead and freeze things. With the carrot cupcakes if I freeze them can I freeze them with the icing already done? or do I need to freeze them uniced???

1/5/10 8:14 pm  
Blogger sunny said...

Made the carrot cupcake following the recipe but with the following changes/ substitutions for 9 muffins:

- Extra Light Olive Oil
- A dash of nutmeg
- Used half of the recommended icing sugar

It turned out perfect - soft, moist and for someone who isn't a big fan of icing, I decided to go all the way this time and make the cream cheese icing. Delectable! The icing definitely added another dimension to the cupcakes!

Love it loads! I would probably eat the entire tray if I didn't need to share it with my housemates! I look forward to trying the carrot cake next time round.


10/7/10 1:00 am  
Anonymous Anonymous said...

I've already made two batches of these little carrot cakes. They are absolutely delicious---not too sweet...just perfect. I didn't even ice the second batch because they had plenty of flavor.

10/7/10 4:20 am  
Blogger secretdiaryofawaxer said...

These cupcakes are amazing I just can't ever make enough for everyone they go back for seconds and thirds every time !

14/11/10 7:05 pm  
Anonymous Anonymous said...

I made this on the weekend. These are the best cupcakes I've ever eaten! Carrot and pineapple - who would have thought that they'd make such a great combination? The lemon cream cheese icing is devine! Thank you for sharing! :)

8/3/11 6:36 pm  
Blogger moosh said...

I made these, added a little mixed spice and they were absolutely delicious, this is without a doubt the best cupcake recipe i have ever tasted, now my favourite recipe, thank you

9/8/11 8:07 pm  
Blogger moosh said...

These are without a doubt the most delicious cupcakes i have ever made or eaten, and ive eaten a few, i added a little mixed spice and they were divine, moist and could not stop at one. Thank you for my new favourite recipe.

9/8/11 8:09 pm  
Anonymous Anonymous said...

This recipe was fantastic! I doubled the ingredients to make a cake.

I used pistachios instead and they were delicious.

Only negative was that one slice was very filling.

Thank you for the recipe.

26/9/11 10:24 pm  
Anonymous Anonymous said...

Amazing. So moist and delicious, definitely going to have to make a double batch next time! Replaced pecans with walnuts and it was just as good :)

6/11/12 8:48 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home