Baking Recipes & Tutorials,

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Ms Taylor


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Carrot Cupcakes Recipe

Carrot Cupcakes Recipe

Dear Tala Friends,

The sun is shining and summer seems to be just around the corner. Our thoughts inevitably turn to afternoon tea in the garden, so why not try serving guests these lightly spiced carrot cake cupcakes? 

I use soft light brown sugar and toasted hazelnuts for a mellow caramel flavour.  Top with cream cheese buttercream, or forgo the icing for a lunchbox treat. If you are worried about nut allergies, this recipe stands up perfectly well without the hazelnuts, just try using sultanas instead. 

Because this recipe is made with oil, you won't need a mixer; it whips up easily and quickly in a mixing bowl with a spatula, so it's also a great cake to make with children. 

Cream cheese icing should really be refrigerated: all the more reason to eat it up straight away! 

This recipe yields approximately 12 muffin size cupcakes. 


Cake Ingredients

150g soft light brown sugar

150g sunflower oil

1/2 tbsp treacle

3 free-range eggs

200g peeled and grated raw carrot

50g chopped, roasted hazelnuts

150g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

2 tsp poppy seeds


Icing Ingredients

150g softened butter

300g icing sugar

120g cream cheese



Scales / Tala Dry Cook’s Measure

Large mixing bowl


Box grater



Small bowls x 2


Muffin tray

Muffin cases

Wire cooling rack

Mini rounded palette knife



1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit)

2. Line a 12-hole muffin tray with muffin cases

3. Put the sugar into the mixing bowl and stir in the sunflower oil. Use the spatula to smooth out any lumps

4. Measure half a tablespoon of treacle into the bowl and stir again

5. Crack the eggs into a small bowl and then pour into the sugar and oil mixture and mix thoroughly

6. Stir in the nuts and grated carrot

7. Add the poppy seeds, baking powder, bicarbonate of soda and spices to the flour and stir through, then pour them into the wet ingredients

8. Stir carefully until combined, taking care to scrape the sides of the bowl and ensuring there are no dry pockets of flour

9. The mixture will be very liquid at this stage - use the ladle to divide it evenly between the muffin cases

10. Bake in the centre of the oven for 20 to 25 minutes, until the cupcakes have risen and spring back when gently pressed on top (Take great care not to burn yourself)

11. Allow the cupcakes to cool down completely on a wire rack

12. While the cupcakes are cooling, make a start on the icing. Cream the softened butter and icing sugar together, and then fold in the cream cheese

13. Use the palette knife to spread the icing onto each cupcake, swirling the icing into a peak and finish with a tiny scattering of poppy seeds

14. Serve with a pot of tea and enjoy!




Ms Taylor 

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