Carrot and walnut cupcakes recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min
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  • These fluffy carrot and walnut cupcakes are not only scrumptious but they’ll take less than half an hour to prepare and cook – quick, easy, and delicious. This classic combination of carrot and walnut tastes great when combined in this really easy cupcake recipe, plus as it uses sunflower oil and three eggs, it’s also a wonderfully moist recipe and makes for a tasty cupcake. This recipe makes 12 cupcakes, so it’s a great one to try if you’ve got guests coming and want something for you all to enjoy with a nice cup of tea.


    • For the cupcakes:
    • 3 organic eggs
    • 270g caster sugar
    • 180g plain flour
    • 1 tsp vanilla sugar
    • 3 tsps baking powder
    • 1 pinch of salt
    • 1 1/2 tsps ground cinnamon
    • 1 tsp ground cardamom
    • 2 tsp ground ginger
    • 150 ml sunflower oil
    • 450g grated carrots
    • 100g walnuts chopped whole walnuts for decoration
    • Cream cheese lime frosting:
    • 65g soft butter
    • 300g icing sugar
    • 1 teaspoon vanilla sugar
    • Zest of 1 lime
    • 100g cream cheese


    • To make this cupcake recipe, preheat the oven to 175°C/350°F/Gas Mark 4.

    • Beat the eggs and the sugar until pale and fluffy.

    • Mix together the dry ingredients and fold into the egg mixture. Stir in the oil, carrots and coarsely chopped walnuts.

    • Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full. Bake in the centre of the oven for 12–15 minutes. Leave to cool.

    • Make the frosting by mixing together the ingredients until creamy. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.

    Top tip for making Carrot and walnut cupcakes

    The key to carrot cake success is to put lots of flavour into the mixture, like ginger

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