Sam’s pick-me-up carrot cupcakes

Why not try these tasty moist carrot cupcakes that I just love to make as a Spring time treat. I make mini versions as a bite-size treat for our delegates and they are a real pick me up!
One day after making the ever-popular carrot and coriander soup, I had a few spare carrots left over. Rather than having them go to waste, I put together my own version of the classic carrot cake and they were so popular they’ve become a rotating staple of our home baking options and a firm favourite amongst delegates …and staff!
They are super quick and easy, and other than the walnuts you’ll probably find the rest of the ingredients in your kitchen cupboards.

1 hour 15 minutes Easy Makes 12 cupcakes


For the cake:

  • 3 eggs
  • 225g self-raising flour
  • 220g firmly packed brown sugar
  • 6 roasted walnuts, halved
  • 90g roasted pecans, coarsely chopped
  • 480g coarsely grated carrot
  • 2 teaspoons mixed spice
  • 125ml vegetable oil


For the icing:

  • 30g softened butter
  • 200g icing sugar
  • 80g cream cheese
  • 2 tablespoons of maple syrup


  1. Preheat oven to 180°C and line a pan with cupcake cases.
  2. For the cake, sift the flour, sugar and mixed spice into a bowl and combine with the oil and eggs.
  3. Fold in the carrots and chopped nuts.
  4. Divide the mixture between the cases, and bake in the oven for 30 minutes or until slightly golden.
  5. Whilst you leave the cakes to cool, make the icing. Beat together the butter, cream cheese and syrup in a bowl until light and fluffy.
  6. Gradually beat in sifted icing sugar – the mixture should be spreadable. Spread the icing onto the cooled cupcakes and top with a whole nut or a sugar carrot.
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