Easter Carrot Cupcakes

posted in: Dessert, WINE & DINE | 0

Soft, fluffy, and moist carrot cake cupcakes! With grated carrots and ground nuts, these cupcakes are always a hit for Easter. Top them with delicious cream cheese frosting.

Easter Carrot Cupcakes


  • 250 g carrots
  • 5 Tbsp canola oil
  • juice of 1 lemon
  • 4 eggs
  • 200 g sugar
  • 50 g flour
  • 200 g ground nuts (mix of walnuts, almonds, hazelnuts)


  • 100 g cream cheese
  • 100 g powdered sugar
  • 100 g butter


  • Grate the carrots and put them in a bowl. Add oil and lemon juice.
  • Beat eggs together with sugar until fluffy. Fold in flour and nuts, and carrots.
  • Evenly divide batter into cupcake liners. Transfer to oven and bake on 180C for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • For the frosting, combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free. Add powdered sugar and mix until well combined. Enjoy!