Baking ~ Carrot Cupcakes


I made these cupcakes recently. The flavours were fresh, the cupcakes light and buttery. These can be served as tea cakes, snacks for children or even as dessert served warm, with icecream.

Carrot Cupcakes (Makes 12)

Maida                                                            11/4 cup

Sugar (brown is preferable if not available then use white)                                           2/3 cup

Baking Soda                                                ½ teaspoon

Baking Powder                                          1 teaspoon

Cinnamon Powder                                   ½ teaspoon

Nutmeg Powder                                        ½ teaspoon

Salt                                                                 A pinch

Melted Butter                                            1/3 cup

Eggs                                                               2 or replace with ½ cup yogurt

Milk                                                               ½ cup

Finely Grated Carrots                            1 cup

For the Frosting

Cream Cheese                                             100 grams

Icing Sugar                                                   3 tablespoons

Few drops of vanilla

Grated Carrot                                             2 tablespoons

Carrot Cupcakes
Carrot Cupcakes

Sift the Maida with the cinnamon and nutmeg powder, salt and baking powder and baking soda. Mix in the grated carrots.

Preheat the oven to 170 degrees C and line a muffin pan with paper cups or grease it lightly.

Beat together the milk, eggs, melted butter in a blender for 2 minutes and pour it into the flour and carrot mix.

Stir gently till everything is mixed well. Spoon about ¼ cup of batter into each cupcake case.

Bake for 22-24 minutes and check with a toothpick at 22 minutes. If it comes out clean, your cupcake is baked.

Leave the baked cupcakes on a wire rack to cool completely.

Beat the cream cheese with the sugar and vanilla essence till smooth. Pour it into a zip lock bag. Snip off the end and draw designs on the cupcake. Add a few strands of grated carrot as garnish. Serve.

10 Comments Add yours

  1. Anonymous says:

    hi Arundati,

    Could i replace the butter with Olive oil? will that work?

    1. arundati says:

      i haven’t tried olive oil personally, but am sure it will work. there are a lot of recipes for olive oil in baking. do let me know how it turned out

  2. Shanthi says:

    Yummy cupcakes. Bookmarked!!

    1. arundati says:

      thank you! am curious to know if you tried the recipe out. do tell

  3. daniela says:

    suuuuuuuuuuuuuuuuuuper!!! 🙂
    yummmmmmmmy !!!
    but… where do i find maida ?
    thank you ! 🙂

    1. Anonymous says:

      Maida is all purpose flour

  4. Anonymous says:

    What a lovely way of presenting! Love your space! Will be a regular visitor now 🙂

    1. arundati says:

      thank you so much!

  5. Siri says:

    They look yum! Carrot is my favorite flavor in cupcakes because of their natural sweetness. 🙂


    1. arundati says:

      yes! also they are so easy to bake with

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