Carrot Cake Cupcakes

Carrot Cake Cup Cakes

Makes: 8 - 10 Cupcakes

For a little twist on your usual carrot cake, add our Sweet Spice blend.


225g grated carrot
100ml oil (sunflower)
110g soft brown sugar
2 tbsp clear honey
1 tsp vanilla essence
2 beaten eggs
110g plain flour
110g wholemeal flour
1 tsp bicarbonate of soda
¼ tsp salt
4 tsp of Sweet Spice

30g unsalted butter, softened
85g full fat cream cheese
225g icing sugar


  1. Pre-heat the oven to 180°C/Fan 160°C
  2. Line a muffin tin with 8 cases
  3. In a large bowl mix together the grated carrot, oil, brown sugar, honey, vanilla, and beaten eggs.
  4. Add all dry ingredients, including the Sweet Spice, and mix into the carrot mixture.
  5. Spoon evenly into cupcake cases
  6. Bake at 160°C for 20-25 minutes (until a skewer comes out clean)
  7. To make the icing, mix the ingredients together and spread over cake (once cake cooled).
  8. Sprinkle with a touch of Sweet Spice blend.

We also have an amazing recipe for Carrot Cake Loaf!

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