Details page sections

Cupcakes

Carrot Cupcakes

Name: Carrot Cupcakes
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: 1 cup Edmonds Standard Grade Flour; ¾ cup Chelsea Organic Coconut Sugar; 1 tsp cinnamon; 1 tsp Edmonds Baking Soda; ½ tsp Edmonds Baking Powder; ¼ tsp salt; 1 ½ cups grated carrot; ⅓ cup sultanas; ⅔ cup Olivani Olive Oil; 2 eggs, lightly beaten; Icing; 110g Meadow Fresh Cream Cheese; 60g butter, softened; 2 cups Chelsea Icing Sugar; 1 tsp vanilla essence; Chopped walnuts and edible flowers, to decorate (optional)

Preparation

30 mins

Bake

15 mins

Difficulty

Easy

Servings

These carrot cupcakes with melt-in-your-mouth vanilla cream cheese icing are simply irresistible. Made for sharing!

watch video watch video

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

1 cup Edmonds Standard Grade Flour
¾ cup Chelsea Organic Coconut Sugar
1 tsp cinnamon
1 tsp Edmonds Baking Soda
½ tsp Edmonds Baking Powder
¼ tsp salt
1 ½ cups grated carrot
⅓ cup sultanas
⅔ cup Olivani Olive Oil
2 eggs, lightly beaten

Icing

110g Meadow Fresh Cream Cheese
60g butter, softened
2 cups Chelsea Icing Sugar
1 tsp vanilla essence
Chopped walnuts and edible flowers, to decorate (optional)

Chelsea Products in Recipe

Organic Coconut Sugar

Made from the nectar of the...

details

Reviews

2

What did you think of this recipe?

elizabeth

too easy, so good

Julz

Made this with seven year old daughter. Easy to follow, she could measure everything, and these are the most delicious and moist cupcakes I've ever had!!!! Amazingly yummy!

Method

Preheat oven to 180°C bake. Line a 12-hole muffin or cupcake tin with paper cases.

Combine the Edmonds Standard Grade Flour, Chelsea Organic Coconut Sugar, cinnamon, Edmonds Baking Soda, Edmonds Baking Powder and salt in a bowl. In a separate large bowl, mix together the grated carrot, sultanas and Olivani Olive Oil. Add the flour mixture and stir until just combined. Add the beaten eggs and mix in, stirring as few times as possible.

Divide the mixture evenly between the paper cases. Each case should be approximately two thirds full. Bake for 15 minutes, until cupcakes are golden brown and the tops spring back when lightly pressed. Transfer to a wire rack and leave to cool.

Icing : Beat the Meadow Fresh Cream Cheese and Tararua Butter together with an electric mixer until smooth. Slowly beat in Chelsea Vanilla Flavoured Icing Sugar until you have a light, fluffy icing. Transfer to a piping bag and pipe evenly onto the cooled cupcakes. Top with chopped walnuts and edible flowers, if desired.