Carrot cake cupcakes

For today post I only have one picture and I didn’t take it. I bake these to bring to work a few days ago. They were a hit among my colleagues and one of them took this picture, edited and gave the copyright 😉 so I can use it for my blog. Thanks Tania!.


This recipe was given to me by a good friend a while back and it is a recipe a love to bake because is simple, quick and delicious. You can’t get it wrong, it always gives you perfect cupcakes, moist and fill with flavor.

Thanks Caty!

P.S.: It’s good to have friends like these 😉


  • 3 carrots, grated
  • 210 g sugar
  • 140 ml sunflower seed oil
  • 3 eggs
  • 180 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Cinnamon, ginger and nutmeg to taste


Preheat the oven to 180 ºC (350 ºF).
You don’t need a mixer to make these cupcakes, which is great. Simply put in a bowl the wet ingredients and whisk, then in another bowl mix he dry ingredients and add them slowly to the wet ingredients. mix well until everything is incorporated and the mix is smooth.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 15-20 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the middle should come out clean.
Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
Yield 18 cupcakes (aprox.)

Cream cheese buttercream

For the frosting you will need a freestanding electric mixer with a paddle attachment or a handheld electric whisk.


  • 300 g icing sugar, sifted
  • 50 g unsalted butter at room temperature
  • 125 g cream cheese, cold

Beat sugar and butter until mixture comes together and is well mixed.
Add cream cheese and beat until completely incorporated. Turn the mixer up to medium-high speed and beat until the frosting is light and fluffy, at least 5 minutes.
Pipe on top the cooled cupcakes.

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