Carrot Cake Cupcakes

Carrot Cake Cupcakes

I’ve never actually made carrot cake before and I had a real craving for something nice and cinnamon-ey.

Carrot Cake Cupcakes

I love the smell these made while they were baking. All the cinnamon made the flat smell nice and like Christmas!

Carrot Cake Cupcakes

I tried making a gluten free version first from Babycakes but it failed miserably, but Martha Stewart came to the rescue in the end.

Carrot Cake Cupcakes

Let the Christmas baking begin!

Carrot Cake Cupcakes

Yield: 2 dozen


1 pound carrots, grated

3 eggs

1/3 cup buttermilk

2 cups sugar

1 1/2 cups vegetable oil

1 1/2 tsp vanilla

3 cups plain flour

1 tsp baking soda

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp ginger

1/8 tsp cloves

Cream cheese frosting


  1. Pre-heat the oven to 325 F/160 C and line a muffin tray with paper liners. In a large bowl whisk together the carrots, eggs, buttermilk, sugar, oil and vanilla.
  2. In a small bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
  3. Stir the flour mixture into the carrot mixture until combined. Fill each case two thirds full and bake for 23 to 28 minutes rotating half way through.
  4. Transfer to a wire rack to cool and frost with cream cheese frosting. Store in a sealed container.

adapted from Martha Stewart Cupcakes (makes 24 cupcakes)

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