Carrot cake/muffin challenge 20-13

When given a cake based challenge I couldn’t say no. No matter how silly it seemed. I’m not a huge eater of carrot in the cake. Usually any carrot type cake is also full of oats and molasses and destined for the pony paddock, not a morning tea treat for the boys.

The challenge was to bake a carrot based treat, with cream cheese frosting and a carrot on top. It needed to be large enough for the boys morning tea but easy enough to eat whilst on the run. It needed to be a single serve, not a slice of cake.

Carrot cupcake

Carrot Cupcakes

Makes approx 9 texan size muffins

115g butter
115g brown sugar
Juice and rind of one small orange
2 large organic eggs, lightly beaten
175g finely grated carrots (you need to squeeze the excess juice out of the carrots)
125g plain flour
1tsp cinnamon
1 1/2 tsp baking powder

Cream cheese
Icing sugar

Preheat the oven to 185 degrees.

Place the butter, sugar and orange rind into a large bowl. Beat until light and fluffy.
Gradually add the eggs, beating well after each addition.

Add carrots and orange juice to the mixture. Stir in softly with a wooden spoon.

Sift the flour, cinnamon and baking powder into the mixture. Gently fold through with a wooden spoon. This part is really important. You do not want to over beat the mixture.

Spoon the mixture into paper cases. It’s a very sticky mix! Bake for about 25mins, until well risen, firm to touch and slightly golden brown on top. Allow to cool on a wire rack.

Cream cheese frosting-

This really depends on how much frosting you want. A little bit works really well with these cup cakes. I used about 3 tbsp of cream cheese and 1/2 cup of icing sugar (ish).

Place cream cheese and icing sugar into food processor/blitzer. Blitz away for about 30 seconds. Scrap down edges and blitz for another 10-15seconds.


This recipe is based on several other recipes, combined into one tasty treat. These recipes called for items I didn’t have and really I wasn’t going to drive the 30km round trip to the supermarket to buy little extras. Like nuts. You can easily add nuts or seeds. I’d recommend sunflower seeds.

The carrot on top is cream cheese frosting coloured orange, topped with a sweet mint leaf. Presentation is everything.

The cream cheese frosting is really simple. Don’t think too hard about it. I like to use the food processor as it’s teeny tiny and easier to clean at 7am than my beautiful Kitchenaid.

This post is proudly supporting Our Growing Edge.


With Easter upon us shortly, remember a pet bunny isn’t a toy.

5 thoughts on “Carrot cake/muffin challenge 20-13

  1. Pingback: Our Growing Edge… Edible All-Stars | Keeping Up With The Holsbys

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