Carrot cupcakes

Total time: 45m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 390 Kcal, 5g Protein, 30g Carbohydrates, 27g Fat


  • Cake batter
  • 2 pinches salt
  • 150 g sugar
  • 125 g butter, soft
  • 150 g carrots, finely grated
  • 1 dl milk
  • 180 g white flour
  • 1 tsp baking powder
  • 2 eggs
  • Caramel & vanilla frosting
  • 60 g sugar
  • 2 tbsp water
  • 200 g double cream cheese (e.g. Philadelphia)
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • 75 g butter, cut into pieces
  • 2 dl full cream
  • Topping
  • 2 tbsp pumpkin seeds, roughly choped
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Cake batter

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the carrots and milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
  • Bake

    For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
  • Caramel & vanilla frosting

    Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add 50g of the butter to the caramel, allow to melt, stir well and leave to cool for approx. 15 mins. Combine the remaining butter with the vanilla and stir into the caramel with the cream cheese. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
  • Topping

    Sprinkle the pumpkin seeds over the cupcakes.
  • Shelf life:

    Cover the cupcakes and keep in the fridge for approx. 2 days.

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