Carrot Cake Cupcakes

Carrot Cake CupcakesMy dog’s getting old. I have an Australian Terrier who goes by the name of Pocky, and he’s old. If memory serves me right, he will be turning 11 human years this year, which makes him about 77 dog years.

You’d probably expect Pocky to be a little weak, a little slow, and perhaps a little on the quiet side, but fear not, Pocky is still crazy. He’s actually sleeping next to me right now snoring very loudly with both his eyes half opened. Oh, no, now he’s blinking. And still snoring. And I think he’s just sprayed some snot out. Yep, my dog, my best friend.

Usually when Pocky isn’t sleeping, you’d find him exercising doing laps throughout the house, or catching flies. Sometimes if he’s feeling extra luxurious, you’ll find him outside basking in the sun and eating grass. He even occasionally chews on stones too!

But one thing that I’m certain makes Pocky a little more crazy from the normal canine is his love for carrots. Diced up, small cubes of bright orange carrots. Without fail, he will always devour any amounts of carrots we give him. Which I guess (finally) brings me to the supporting star of this post – the Carrot Cake Cupcakes! (I should also add that Pocky also loves durian, spaghetti and watermelon, but that’s for another day :))

Carrot Cake Cupcakes

The recipe that I used for these carrot cupcakes are my go-to cake recipe whenever I need to whip something up quickly. There’s no need for softened butter and the ingredients are mostly what you would find in the pantry.  It’s also mess free – two bowls and only takes about 20 mins to prepare. The cake itself is moist, soft and deliciously peppered with walnuts, sultanas, spices and carrot.  If you’re a carrot fanatic like Pocky, then you should definitely give this cake a try 🙂

Carrot Cake Cupcakes

Carrot Cake Cupcakes
Recipe slightly adapted from Donna Hay
Makes about 24 cupcake, or 1x 8 inch cake

1 1/4 cups brown sugar
3/4 cup of vegetable oil
3 eggs (preferably at room temperature)
1 1/2 cups of plain flour
1 1/2 tspns of baking powder
1 tspn of bicarbonate soda
1 tspn of ground cinnamon
1/2 tspn of ground ginger (can be omitted if desired)
2 1/2 to 3 cups of grated carrots (I usually always end up with almost 3 cups)
3/4 cup of chopped walnuts (you can also vary this pending on how much crunch you’d like)
3/4 cups of sultanas (you can limit this down to 1/2 a cup if you’re not too big of a fan of sultanas)

–  Preheat oven to 180C.  Line the muffin try with liners, or if making an 8-inch cake, line the bottom and sides of the greased tin with baking paper.
– Beat the oil and brown sugar together for about 3 minutes
– Add the eggs gradually one at a time, beating well between each addition
– Sift onto the mixture the flour, baking powder, baking soda, cinnamon and ground ginger
– Add in the carrot, chopped pecans, and sultanas
– Mix with a metal spoon until just combined
– For cupcakes, bake for about 20-22 mins or until a toothpick into the center comes out clean
– For the 8-inch cake, bake for about 55-60 mins or until a toothpick into the center comes out clean

Cream Cheese Frosting
Generously frosts 12 cupcakes

225 grams of cream cheese, softened
110 grams of butter, softened
2 cups of sifted icing sugar
1 teaspoon of vanilla extract

– Beat the cream cheese and butter together until smooth
– Add in the vanilla and beat to combine
– Using a spatula, fold in the icing sugar 1 cup at a time into the cream cheese and butter mixture

Enjoy 🙂



  1. Thanks for offering to make me some 😉 Just let me know when and where you want me to pick it up from……

  2. Woops put in the wrong email address. But i’m sure you get the drift.

  3. Thanks for offering to make some 😉 Just let me know when and where you want me to pick it up……

  4. I made this with less sugar…and without the sultanas…it was amazing..thanks!!

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