Carrot Cupcakes


I feel like the baking world is slightly saturated with cupcakes at the minute, but I suddenly came up with the idea for these cupcakes and felt that I had to try them out. After learning about making edible sugar vegetables at my sugar craft class, I wanted to try making some little carrots and it sparked the idea of a slightly spiced carrot cakes, topped with a delicious cream cheese frosting and decorated with these extremely cute carrots, growing out a little pile of ‘soil’.

Carrot Cupcakes

Makes 12 domed cupcakes


two medium eggs
175g or 6 oz caster sugar
150ml sunflower oil
200g or 7 oz self-raising flour
two teaspoons of mixed spice
a teaspoon of cinnamon
two carrots, peeled and coarsely grated
a teaspoon of vanilla extract
finely grated zest of an orange


Preheat the oven to 170°C (fan oven)/ 180°C/ 350 Fahrenheit/ gas mark 4 and line a muffin tin with 12 paper cupcake cases

Grab a large bowl and sift the flour and spices into it to thoroughly mix them. If you prefer a stronger kick of spice in your carrot cake, feel free to replace the mixed spice with ground ginger. Place the coarsely grated carrots on top and mix everything together. It’s always sensible to coat things like dried fruit and grated veg in flour before incorporating them into a batter, as this flour coating prevents them from sinking to the bottom of the sponge.  

Place the eggs, sugar and oil into another large bowl and beat using an electric whisk for a few minutes. You want the mixture to be light and fluffy.  Once it reaches this point, gently fold in the flour, spices and grated carrot mixture, together with the vanilla extract and orange zest. Gently mix until everything is just combined as over mixing will make the light cupcakes tough.

Spoon the mixture into the paper cases. If you have an ice cream scoop, this is fantastic for spooning out cupcakes as using it means that each of the cupcakes will be the exact same size, but if not, just careful spoon out the mixture evenly using a couple of dessert spoons. Bake in the centre of the pre-heated oven for twenty to twenty five minutes or until well risen and golden brown. Once cooked, place the carrot cupcakes onto a wire cooling rack as soon as possible to cool completely.

Cream Cheese Frosting


110g or 4 oz soft unsalted butter
300g or 11 oz cream cheese
100g or 3 and a half oz icing sugar


Beat the butter until soft and then add the cream cheese, beating again until everything is combined. If you want to use an electric mixer for this, use one fitted with a beater attachment rather than a whisk attachment to prevent too much air being incorporated into the frosting. Sift in the icing sugar and stir until smooth. Feel free to add a few drops of milk if you feel the frosting is too stiff to pipe.

Spoon the frosting into a piping bag fitted with a ‘plain’ nozzle and place to one side

Edible Soil

30g or 1 oz digestive biscuits (roughly 2)
a few drops of black food colouring


Break up the digestives into pieces and place into bowl. Smash to very fine crumbs using the end of a rolling pin. You want the crumbs to be really fine as you’re trying to make soil, and big biscuit crumbs might give you away a bit. Once you have the biscuits pounded into dust, add a few drops of black food colouring and mix together using a spoon. Make sure you break up any large chunks held together with the food colouring to give an even colour and keep adding black until you are happy with your soil

This edible soil is proving very useful at the minute. I turned a blue buttercream coated lemon cake into a ceremic pot, topped of with ‘soil’ and planted with a sugar bonsai tree for a cake I made recently. If you are interested in all thing sugar craft, feel free to check out my sugar craft posts be clicking on the sugar craft tab on the right hand side of the page or by checking out the celebration cakes page.

Carrot Decoration

golf ball sized amount of marzipan
half golf ball sized amount of flower paste (if you want to make your own, please find the instructions on the hydrangea post)
orange fo

12 Responses to “Carrot Cupcakes”
  1. So gorgeous! The cupcakes, the frosting and especially the sugar craft…divine!

  2. Geraldine says:

    I love the little carrots– they’re so cute!!

  3. Kiki says:

    These look yummy, and the pile of soil with the carrots sticking out is a cute idea!

  4. mydearbakes says:

    Gosh, this is just sooo lovely! I want it! =D

  5. Sally swift says:

    Where have you been? I have missed the regular posts on your blog. Really enjoyed making these cakes they were delicious!!

  6. Oh my gosh these are adorable!! I love the little carrot tops!! What does the marzipan carrot taste like?? It looks so yummy!!!

    • The mixture of marzipan and flower paste which I used to make the carrot is slightly less overpowering than regular marzipan. The marzipan makes the carrot a little easier to mould but if you are completely against the almond taste of marzipan, then feel free to use modeling paste (which is fondant with a little tylose mixed in to make it more pliable)) or all flower paste. Thanks for your lovely comment

  7. fudgingood says:

    These look beautiful!

  8. omg.. these are so CUTE. And as far as I’m concerned totally original. I’ve never seen the carrots stuck in dirt. SO CUTE… I’m shouting it in my head… and pinning it immediately.

  9. vezinak says:

    Oh man, the carrots in the “dirt” are adorable! Genius!

  10. Erin B says:

    I love a good carrot cake and would you look at those adorable little carrot toppers, so clever! Love it!

  11. ohshineon says:

    This is so darn cute… Clearly I’m a fan of your cupcakes because this is the second one I’ve seen that I am absolutely loving!


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