Carrot and Walnut Cupcakes!


These cupcakes I must admit are utterly delicious – and amazing for a cake that is based on a vegetable. I realise that carrot cake is essentially a Classic Cake these days, but with the idea of vegetable cakes growing and growing, its nice to not forget a good’un!

This has to be one of my favourite cakes around. (If im being honest, I used to think it was icky when I was younger, why would you want vegetables in a cake?!) But my young naivety has disappeared, and I now realise how amazing it is!

The cupcake is utterly delicious and packed FULL of flavour thanks to the spices, but is so incredibly light that sometimes I worry that the icing might weigh it down! I realise as well that Carrot Cakes are often served with Cream Cheese Icing, and this is utterly delicious, but I am a buttercream gal at heart and adore this combination!

You could easily add some walnuts or even currants/raisins to the mix if you wanted – I sometimes add 50g of each and it is utterly yummy too!


This recipes makes 12 cupcakes – easily doubled!


– 125g  Light brown sugar
– 75g Wholemeal self raising flour
– 75g self raising flour
– 1 1/2 tsp mixed spice
– 1/2 tsp ginger
– 3/4 tsp bicarbonate of soda
– 2 smaller eggs or 1 large one
– 115ml sunflower oil
– 150g carrots
– 75g walnuts
– 100g butter
– 350g icing sugar



1) Heat oven to 180C/160C fan, and line a muffin tray with 12 cases

2) Grate your carrots (peel first and chop the ends off)

3) Mix all the dry ingredients together in a bowl (sugar, flours, bicarb, mixed spice, and ginger)

4) In a separate bowl, whisk together the sunflower oil and eggs and then combine with the dry ingredient mix – when its nearly combined add the carrots – it shouldn’t take too many stirs to combine it all!

5) Pour into the cases evenly and bake in the oven for 20 minutes or until a skewer comes out clean when the cake is poked.

6) Once baked, leave to cool on a rack whilst you chop your nuts and make the butter cream!

7) For the buttercream – simple loosen the butter by mixing it about a bit on its own, then gradually add the icing sugar so its easier (and hopefully less messy!) Pipe or spread onto your cupcakes!

8) Chop your walnuts into small pieces and sprinkle onto the buttercream and EAAATTTT!


Tips and Ideas

You could incorporate sultanas into the mix if you like them to create a different flavour, or even put nuts on the inside too!

I use my KitchenAid when making buttercream, but even then it is still messy. I tend to loosen my butter first, then tip in all the icing sugar (SHOCK HORROR) but then i *safely* but tightly cover it with a tea towel to reduce the amount of sugar cloud that is produced!

This is a recipe that has been up before but I have improved and changed it and reposted!



P.s. It has vegetables in… so that means its healthy! Right? Oh…

You can find me on:


J x


16 thoughts on “Carrot and Walnut Cupcakes!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s