Carrot Cupcakes


(for 18 cupcakes)


165 g flour

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ tsp salt

200 g sugar

2 eggs

120 g canola oil

60 g sour cream

160 g grated carrots

A few drops of vanilla essence

Cream cheese frosting (half of this is enough to cover the cupcakes if you don’t want a too thick layer):

225 g cream cheese

113 g soft butter

150 g brown sugar

360 g powdered sugar

A few drops of vanilla essence

A dash of salt


Preheat the oven to 175°C.

Mix the dry ingredients together and set aside. 

Mix sugar, oil and eggs in a bowl until fluffy (1-2 minutes). Add the sour cream, vanilla essence and carrot and stir well. Stir in the dry ingredients.

Fill the cupcake mold until they are half the way up. Bake in the middle of the oven for 18-20 minutes.

When the cupcakes are cooling down you make the cream cheese frosting. Mix cream cheese, butter and brown sugar well. Let it rest for 5-10 minutes, or until all the brown sugar has melted. Add vanilla essence, salt and powdered sugar.

Spread the frosting on the cooled cupcakes and serve :)