Carrot Cake Cupcakes

Though there is no one season that I admire the most because they all have their own wonderful perks. But it has to be said that Spring is such a joyful time of year when we celebrate new life and share our love with family and friends. It reminds us all that throughout cold and harsh winter weathers, the flowers continue to bloom and grow, which can be applied to how we as human beings can overcome the toughest of times in life. So here’s to new beginnings and new chances to grow stronger for all the experiences we have gone through.


Anyway, enough motivational talk for now (this is a recipe post I promise) let me tell you more about how best to make this Easter egg-xtra special!

Since childhood, carrot cake has been one of my favourite types of cake and still to this day that hasn’t changed. Though I have not been able to enjoy it properly for a long time because of suffering from a gluten intolerance, so this is why I was adamant that I would create my very own slightly healthified version (it is easter after all).

Having already shared a batch with my family, they can all back me up when I say that these carrot cake cupcakes are super scrumptious! The texture is beautifully soft and spongy, with a wonderful combination of seasonal flavours. Don’t think there is a better way to eat carrots than in a cake, so make sure you try this one out and share the joy with your family and friends too!



  • 160g rice flour
  • 130g carrot
  • 125ml milk
  • 80g sukrin gold or sweetener
  • 60g sultanas/raisins
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp Himalayan salt
  • 80g melted coconut oil
  • 1 tsp apple cider vinegar
  • 1-2 tsp vanilla extract

For Frosting

  • 170g cream cheese, at room temperature
  • 25g unsalted butter, at room temperature
  • 1/4 tsp Himalayan salt
  • 50g sukrin gold



  • Begin by pre-heating your oven to Gas Mark 5 and line a cupcake/muffin tray with paper cases.
  • Combine all dry ingredients except the raisins and carrot in a large bowl making sure they are fully blended together.
  • In a separate bowl, combine the wet ingredients stirring well before adding into the large bowl.
  • Now add in raisins and grated carrot and fold them both gentle. The mixture should now be a smooth texture and run slowly off your mixing spoon.
  • Divide the mixture evenly into all of the paper cases and then place in the middle of your oven, baking for 20-25 minutes until they are a crisp golden brown on top.
  • Test the cupcakes for readiness by using a skewer and if there is no mixture on the skewer then you can remove the cupcakes from the oven.
  • Leave to cool on a rack for at least half an hour before icing.

For Frosting

  • Simply add all the ingredients into a bowl and using a whisk combine together to form a smooth and creamy frosting.
  • If you are all fancy with your decoration, place two-three spoonfuls of the frosting in a piping bag to begin with and pipe onto the cupcakes.
  • If you are proper homemaker baker (like myself) simply take a heaped tablespoon of the mixture and swirl it onto the cupcakes.


So there is a simple but delicious way to make this easter very special, and impress your close ones with some incredibly moreish cupcakes! Remember to tag me on any social media posts if you decide to make these, as I would love to see what you lovely bunch are up to in the kitchen too – please use the hashtag #thegrowingbutterfly too!

Also, check out my other Easter inspired creations…

Coconut Easter Nests & Dark Chocolate Truffles


3 thoughts on “Carrot Cake Cupcakes

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