Carrot Cupcakes

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Carrot cakes in cups are deliciously moist with carrot, walnut, raisins and spices. You can choose to add the spices as per the traditional carrot cake recipe, but I prefer to have less spiced flavour.


  • 1/2 cup (50 gms) walnuts or almonds, roasted and chopped
  • 1/4 cups raisins, chopped
  • 1 1/4 cup(170 gms) raw carrot, finely grated
  • 1 cup (130 gms) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup(150 gms) granulated white sugar
  • 1/2 cup (120 ml) cooking oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 180 Degree C (350 Degree F). Place the oven rack in the middle of the oven. Line a muffin tray with paper liners.
  2. Sift or whisk flour, baking powder, baking soda, ground cinnamon and salt to get them combined well.
  3. Place the eggs in the bowl of your stand mixer, or use a normal bowl with your hand mixer.
  4. Beat until the eggs are well broken and add the sugar and beat until pale yellow and creamy.
  5. Add oil and pure vanilla extract and beat well again.
  6. Fold in the flour mixture and beat just until combined. Do NOT over beat.
  7. Remove bowl from the beater and fold in the grated carrot, chopped nuts, raisins and using a wooden spoon combine them all well.
  8. Spoon the batter in the prepared muffin cups filling 2/3rds of each cup and bake in oven for 12 to 15 minutes or until a tooth pick inserted into the center of one cupcake comes out clean.
  9. Remove from oven and cool on a wire rack. Carrot cupcakes are best on the day they are baked. You could as well store them in airtight container and they keep well for 2 to 3 days. You can top them with buttercream or cream cheese frosting, or just dust with icing sugar.

Adapted from: Joyofbaking

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