Last week I was occupied in preparing desserts for a church event – a play based on a true story, painstakingly produced by the youth fellowship (

Preparations for the desserts were no joke. Luckily I got extra hands from some of the youth fellowship members, whom help me on moulding the tart shells, cracking the eggs, sifting the flour, filling the pastry cream into the profiteroles, chopping the fruits so on and so forth. Despite lack of sleep for days and suffered from an aching back, I must admit it was really a great fun and certainly worthwhile when I see all the desserts being wiped off in no time.

The downside of preparing for such big event was the aftermath. Piles of oily, sticky bowls, trays, spoons, forks, knives…. (the list never end), awaiting to be washed and store back to their original positions. And not forgetting the leftovers. A big tub of extra cream cheese frosting that was used to frost the red velvet cupcakes sat in the fridge and calling on me. There is no better way to use them than to frost the soft, moist and lightly spiced carrot cupcakes since it’s just so suitable for this festive season!

Carrot cakes are one of the easiest cakes to make, plus it is choked full with shredded carrots which makes it a healthier choice of cake. I chose Donna Hay’s recipe as the reviews on her recipe were apparently very positive. The original recipe was to make into a whole cake but I chose to bake them as cupcakes instead.

The recipe calls for brown sugar, I am not sure if it meant light brown or dark brown, I used the latter (which was what I had on hand) and it turned out well. The amount of spices added was just right and the cake was really soft and moist. For the cream cheese frosting, like I mentioned, I used my own leftover which I will post the recipe here. And trust me, the frosting and the cake were so good together that me and B ate three cupcakes in one sitting. So start shredding your carrots and make some cupcakes!

Carrot Cupcakes (Adapted from here) Makes 12 cupcakes

1¼ cups (220g) brown sugar
¾ cup (185ml) sunflower oil
3 eggs
1½ cups (225g) plain (all-purpose) flour
1½ teaspoons baking powder
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2½ cups grated carrot (about 5 carrots)
½ cup (60g) chopped pecan nuts
½ cup (80g) raisins



  • Preheat oven to 180°C (350°F).
  • Line the cupcake tins with cupcake liners.
  • Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes.
  • Add the eggs gradually and beat well.
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well and fold in to the sugar mixture until just combined.
  • Add the carrot, pecans and raisins and mix until just combined.
  • Scoop the batter into the cupcake liners, filling to 3/4 full.
  • Bake for 20 minutes or until cooked when tested with a skewer.
  • Cool in tin for 5-10 minutes, then remove the cupcakes and continue to cool on a wire rack.

Cream Cheese Frosting (recipe can also be found here)enough to generously frost 12 cupcakes


250g cream cheese, room temperature
50g unsalted butter, room temperature
1/2 cup icing sugar, sifted



  • Put the cream cheese and butter in the bowl of a stand mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until well combined.
  • Add the sifted icing sugar and beat on medium-high speed. Beat until the frosting is light and fluffy, about 3 minutes. Do not overbeat, or it will become runny.
  • Scoop the frosting into a piping bag fitted with your desired piping tip and frost on cooled cupcakes.

Join the Conversation

  1. Hi!! just made this cupcake today, so lovely. Thank you so much for sharing ❤️

    1. Hi Linda! I’m so happy you love the carrot cupcakes 🙂 This recipe is one of my favourite!

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