Carrot Cupcakes and Cream Cheese

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Carrot Cupcakes and Cream Cheese Frosting recipe. Moist easy healthy cupcake with pineapple decorated with icing a tradition at Easter.

  • Author: FillMyRecipeBook
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 18
  • Category: Desserts
  • Method: Oven Baking
  • Cuisine: South african


The Cupcakes

1. 2 1/2 Cups of Flour (325g)

2. 1 1/2 teaspoons of  bicarb soda

3. 1 1/4 teaspoons of baking powder

4. 2 teaspoons of cinnamon

5. 1/2 teaspoon of salt

6. 2 cups of brown sugar (400g)

7. 4 large eggs

8. 1 cup of olive oil or coconut oil

9. 1 teaspoon of vanilla essence

10. 2 cups of grated carrots (180 g)

11. 3/4 cup of shredded coconut (50g) optional

12. 1 cup of chopped pineapple pieces  (8 oz) or 1 can, with no liquid

13. 3/4 cup of chopped pecan nuts (Optional)

The Cream Cheese Frosting

1/2 cup of soft butter (112g)

1 cream cheese (225g)4 oz (cold)

1 teaspoon of vanilla essence

1/4 teaspoon of salt

3 cups of icing sugar

1/4 cup of cocoa powder to dust on top of the frosting.


1. Preheat oven to 170 Deg. C (350 Deg. F)

2. Grease muffin pans with spray and cook or insert cupcake holders.

3. In a large bowl add the flour, and the cinnamon with salt. Whisk to mix all together. set aside. (Adding bicarb of soda and baking powder later before mixing with wet ingredients)

4. In another medium bowl add the sugar, eggs olive oil and vanilla essence. Mix with a mixer for 2 -3 minutes with medium speed until all is well blended.

5. Then you whisk in the bicarb of soda and the baking powder in the flour. Pour the wet mixture into the flour and mix with a mixer until all is combines and no dry mixture is at bottom of the bowl.

6. Then add the carrots pineapple and coconut (and pecan nuts, optional). Mix all in equally.

7. Pour this mixture in the cupcake holders that are in the muffin pans, to 4/4 full.

8. Place in the preheated oven and bake for 25 minutes. (test with a clean knife if the mixture is cooked and no wet ingredient is left on the knife.)

9. Take out and leave in the pan for a few minutes and leave to cool on a cooler rack, then remove them from the pan to cool further.

10. Make the cream cheese frosting.

Beat the butter and the cream cheese until creamy and smooth. (takes a minute) adding the vanilla slowly while beating, then adding the icing sugar a little at a time and mixing until all is smooth.

Place the cream cheese frosting in a piping bag or container and pipe on top of the cupcakes and sprinkle a little cocoa powder over the frosting.

Serve for tea or dessert.

Keep chilled in fridge when not eaten. (the cream cheese softens)


Some pecan nuts are optional.