Carrot Cupcakes

When it comes to finding the perfect recipe, be prepared not only for much trial and error, but also for mixing and matching* and adapting the recipe to your own taste. This requires a lot more work than just picking up the first recipe you see and deciding that this will be the way you bake [insert name here] cake forevermore (or, heavenforbid, buying a cake mix – !) This recipe was originally written for a cake, rather than cupcakes, but I find that American cake recipes are h u g e – they often make massive, double-layered cakes that are sometimes soft and squidgy in the middle – so it’s much more manageable (and fun!) to make cupcakes instead




This reminded us of Starry Starry Night




3 cups all purpose flour
3 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1.5 cups corn oil
4 large eggs, beaten
1 tbsp vanilla extract
1.5 cup walnuts
1.5 cup shredded coconut
1 1/3 cup pureed, cooked carrots
3/4 cup drained crushed pineapple


Preheat the oven to 180º C
Sift dry ingredients into bowl
Add oil, eggs, vanilla, beat well
Fold in walnuts, coconut, carrots and pineapple
Pour batter into muffin tins till edges pull from sides
Cream cheese icing
600 g icing sugar, sifted
100 g unsalted butter, room temperature
250 g cream cheese, coldMethod
Beat icing sugar and butter in an electric mixer till well-mixed
Add cream cheese and beat until completely incorporated
Beat till light and fluffy, about 5 minutes
Do not overbeat (can become runny)

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The cake recipe was adapted from The New Basics Cookbook and the cream cheese icing was adapted from the Hummingbird Bakery cookbook

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