“Hopping Carrot Cupcakes” Carrot & Walnut Cupcakes Topped with Cream Cheese Frosting

I am a massive fan of carrot cake! Making mini version of it is the best and so easy to share and eat. This is one of my fav carrot and walnut cupcake recipes. Plus the cream cheese frosting compliment it so well! Who doesn't love cream cheese frosting.


Carrot & Walnut Cupcakes Topped with Cream Cheese Frosting



  • 125 g soft brown sugar

  • 125 ml sunflower oil

  • 2 large eggs

  • 225 g plain flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 clementine

  • 200 g carrots

  • 75 g walnuts

  • 200 g cream cheese

  • 110 g icing sugar


  1. Preheat the oven to 200ºC. Line your cupcake trays with paper cases.

  2. Beat the sugar, oil and eggs together. Fold in the flour, cinnamon, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.

  3. Coarsely grate the carrots and chop the walnuts, then fold into the batter.

  4. Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.

  5. Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts (I added some almonds too why not!).

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Some of the products and ingredients I used can be found on Amazon

Ceylon Cinnamon

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