Carrot Cupcakes

I had baked carrot cakes for the third time. The first time was ok. The second time was not too good as the middle portion was not really cooked. So for the third time, I baked cupcakes instead. It was my best effort and those cupcakes turned up well. 

I googled for a simple recipe and I found one. I just used it as a guide. You can read it at the end of this post.

2 cups of brown sugar, a cup of sunflower oil and 4 eggs
Beat them till evenly mixed.
Then mix with 2 tsp of  cinnamon, 1/2 tsp of salt
and 2 cups of self-raising flour
Beat them till smooth.

Pour in raisins, grated carrots and chopped almonds.
Mix them evenly.

Scoop the batter onto the paper cups.

Preheat the oven at 170 degrees.
Bake them for 30 minutes.

Last month, I didn't give the carrot cakes slices to my girl's teacher as they didn't turn out well. 
This time as the cupcakes look good, I gave six to her. 
She was so happy as carrot cake is her favorite.
I just said, "Enjoy!".

  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped raisins
  • In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
  • For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.


  1. Never tried carrot in cupcakes before. Something Special!

  2. Hello Wenn,

    Carrots, raisins and almonds in cupcakes sounds so delicious!

    Have a nice day!

  3. Carrot cupcakes with cream cheese frosting! So good!!!!

  4. I really love well baked Carrot Cakes with the cheesy creams as toppings. Not many bakeries could bake them well.

  5. I am sure all cakes recipes that made into cup cakes would taste nicer and well baked. Your 3rd attempt was a sure success! Well done!

  6. Wah! Your girl's teacher is so lucky.

  7. It's good to read that your cupcakes turned out well.

  8. I love carrot cakes!!!! glad it turn out well for you. I took down the recipe

  9. maybe next time can add walnuts on frosting for extra crunch

  10. baking mood is on now?? hehehe, yes, i love carrot cakes too (errr, both western and chinese carrot cakes too to be exact, hahaha!!).. i remember the first time i tasted carrot cake was on my very first flight to UK in 1996, and since then i started to like it.. i still remember my friend sitting next to me who didn't like it gave me his portion~~ :p

  11. your girl's teacher must be very happy to get your carrot cake since that is her favorite!! hmmm, i can imagine the inside of the cake, fluffy and moist enough with lots of carrots and almonds and raisins.. yummy!!!

  12. It has been always 3 years now I had stopped kitchen is too small and time is also the factor that I shelved all my baking tools in the cupboard.

    1. I like the carrot cakes with cream cheese toppings, yummy..

    2. looks like you have succeeded in baking carrot cakes..congrats! knowing how to bake is a real pleasure!

  13. Wow, I love the idea of making it into cupcakes!

  14. I shall bookmark this recipe. Wenn, you made a good job this round!

  15. Well, when it is bake into cupcakes, the portion is balance among all and it cook perfectly and evenly in the oven.

  16. If with cream cheese frosting on top, I think it is heavenly delicious.


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