These fluffy carrot and walnut cupcakes are not only scrumptious but they'll take less than half an hour to prepare and cook - quick, easy, and delicious. This classic combination of carrot and walnut tastes great when combined in this really easy cupcake recipe, plus as it uses sunflower oil and three eggs, it’s also a wonderfully moist recipe and makes for a tasty cupcake. This recipe makes 12 cupcakes, so it’s a great one to try if you’ve got guests coming and want something for you all to enjoy with a nice cup of tea.
Ingredients
For the cupcakes:
- 3 organic eggs
- 270g caster sugar
- 180g plain flour
- 1 tsp vanilla sugar
- 3 tsps baking powder
- 1 pinch of salt
- 1 1/2 tsps ground cinnamon
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 150 ml sunflower oil
- 450g grated carrots
- 100g walnuts chopped whole walnuts for decoration
Cream cheese lime frosting:
- 65g soft butter
- 300g icing sugar
- 1 teaspoon vanilla sugar
- Zest of 1 lime
- 100g cream cheese
WEIGHT CONVERTER
Method
- To make this cupcake recipe, preheat the oven to 175°C/350°F/Gas Mark 4.
- Beat the eggs and the sugar until pale and fluffy.
- Mix together the dry ingredients and fold into the egg mixture. Stir in the oil, carrots and coarsely chopped walnuts.
- Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full. Bake in the centre of the oven for 12–15 minutes. Leave to cool.
- Make the frosting by mixing together the ingredients until creamy. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.
Top Tip for making Carrot and walnut cupcakes
The key to carrot cake success is to put lots of flavour into the mixture, like ginger
You might also like...
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Mary Berry's almond cupcakes
Mary Berry's deliciously moist almond cupcakes are packed with apricots and sultanas for a fruity twist. Make 12 cupcakes using this recipe...
By Mary Berry Published
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Banana cupcakes
Banana cupcakes are a lighter, sweet and cake-ier version of the banana bread bake - the nation's favourite...
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
How many Easter eggs are sold in the UK every year?
As the Easter weekend approaches, chocolate lovers up and down the nation want to know how many Easter eggs are sold in the UK every year.
By Emily Stedman Published