Carrot Cupcakes
Prep time
Cook time
Total time
A light moist Carrot Cupcake with Cream Cheese Frosting
Recipe type: Cupcakes
Serves: 12
  • 2 eggs
  • ½ cup caster sugar
  • ¼ cup brown sugar
  • ½ cup jar of apple sauce
  • ⅔ cup oil
  • 2 cups grated carrot
  • ½ teaspoon salt
  • 2 cups plain flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅓ teaspoon nutmeg
  • Cream Cheese Frosting:
  • 125gms Cream Cheese
  • 1 tablespoon butter, softened
  • 2 cups icing sugar, more if needed
  1. Preheat oven to 180°/ 160°C fan forced.
  2. Line a 12 hole muffin tin with cupcake liners, set aside.
  3. Add all the dry ingredients into a large bowl, set aside.
  4. In a medium bowl, add eggs, caster sugar and brown sugar and mix together.
  5. Then add the apple sauce and oil and mix until blended.
  6. Add the wet ingredients to the dry ingredients and mix together.
  7. Add the grated carrot and gently stir until combined.
  8. Spoon the ingredients equally into the 12 cupcake liners.
  9. Bake in the oven for 20 - 22 minutes or until cake skewer comes out clean when tested.
  10. Once cooked, remove from the oven and leave to cool for a few minutes.
  11. Remove the cupcakes and place on a cake rack to cool completely.
  12. Cream Cheese Frosting:
  13. Blend the cream cheese and butter until smooth. Slowly beat in the powdered sugar until smooth. Add extra icing sugar if needed to make the frosting thick enough for piping. Transfer to the frosting to a piping bag for piping the frosting evenly on the cupcakes.
  14. Enjoy!
The cupcakes are best kept stored in the fridge. When you wish to indulge in one, remove from the fridge and let it come to room temperature. They last for up to a week if stored in the fridge.
Recipe by Crumbs of a Foodie at