Carrot Cupcakes

Carrot Cupcakes





15 min


30 min


carrot (peeled and finely grated) half kilo
egg 3 large
vanilla 1 tsp
yogurt 1/3 cup
raisin 1/4 cup
all purpose flour 3 cups
baking soda 1 tsp
baking powder 2 tsp
salt 1 tsp
ground cinnamon 1 tsp
ground ginger 1 tsp
ground nutmeg 1/2 tsp
vegetable oil 1 1/2 cups
sugar 2 cups
walnuts (chopped) 1 cup
cream cheese frosting :
butter (room tempreture) 1 stick
confectioners`sugar sifted 2 cups
cream cheese 3/4 cup
vanilla 1/2 tsp

A well-loved cake and amazing taste.


  1. Preheat oven to 325 f. line standard muffins tins with paper lines, makes 24.
  2. In large bowl sift flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg.
  3. Whisk together sugar, oil, eggs, vanilla, yogurt, carrot, raisin.
  4. Stir flour mixture into carrot mixture until well combined, then add the chopped walnut at the end and stir.
  5. Filling each three-quarters full, bake about 25 to 30 minutes.
  6. Let cool completely and then spread cream-cheese frosting on top.
  7. To make the frosting, with an electric mixer beat butter and cream-Cheese until fluffy for 3 minutes, then add fine sugar, vanilla and Mix until combined and smooth.
  8. You can use it immediately or refrigerated.

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