Carrot Cake or Cupcakes


This carrot cake is my Aunty Val’s recipe that I’ve changed a little and I make over and over again! It is the best carrot cake I’ve ever had and is always my go to cake for afternoon teas or to take to a dinner party.

Today I used the same recipe that usually makes one round cake and made 18 perfect little carrot cake cupcakes instead! I had to make more icing for the cupcakes than usual but this recipe will easily make a normal round cake or cupcakes what ever you fancy.

What you’ll need (makes 18 cupcakes)

3 cups of plain flour
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp bicarb soda
1 1/2 cups caster sugar
4 eggs
1 tsp vanilla extract
1 cup crushed pineapple (Juice and all)
2 cups grated carrot
1 1/2 cups sunflower oil
1 cup of walnuts

For the lemon cream cheese frosting

1 block of philadelphia cheese room temperature
2 cups sifted icing sugar
1 tbsp lemon juice
1/2 tsp vanilla essence
50 grams butter
Extra walnuts to top

How to

– Pre heat the oven to 180 degrees C
– Line muffin tins with cupcake cases
– In a mixing bowl add all dry ingredients
– Add eggs and oil and then the rest of the ingredients
– Mix everything together until completely combined
– Pour mixture into cupcake cases
– Bake for 15-25 minutes until a skewer comes out clean
– Cool cupcakes completely before making the icing
– In an electric mixer add all icing ingredients until icing is smooth
– Pipe or spread icing onto the cupcakes and top with walnuts and enjoy!


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