Carrot Cake Cupcakes

Carrot Cake Cupcakes

Hello my loves! Today I have the long awaited baking post you’ve all been asking for. This recipe makes about 12 cupcakes. I also wanted to give a little shout to onthecakefront.When baking these cupcakes I used their super cute cupcakes cases! I bought some of the gingham cases in red, black and blue because I thought they looked very autumnal. If you are a lover of baking I’d recommend that you go and check them out.


  • 150g self raising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 125g softened butter
  • 125g brown sugar
  • 75g grated carrot
  • 2 eggs



  1. Preheat your oven to 180 (gas mark 4).
  2. Put 12 cases into your cupcake tin/pan
  3. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl.
  4. Add the butter, brown sugar, carrot and eggs. Beat together with a wooden spoon until well mixed.
  5. (If you are using an electric mixer like me you won’t need to wooden spoon or bowl.)
  6. Divide the mixture between the cases and bake for 20-25 minutes until they spring back when pressed.
  7. Transfer cakes to a wire cooling rack and leave to cool.

I hope you enjoy this yummy bake! Let me know if you decided to try make some yourself.

Thanks for reading,

Marissa xo


1 Comment

  1. October 22, 2017 / 12:30 pm

    These look so yummy! I just told my sister that we should bake these soon. If we do, I’ll make sure to send you a picture xx

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