Sounds healthy? Yes it is. But it’s also super yummy. Infuse creativity into your dessert spread with these mouth-watering carrot cupcakes topped with cream cheese. The perfect option for your kids and their friends, they will relish the richness of taste while you relish the richness of health. The moistness in the cupcake can be felt through every bite and the distinctive taste of the frosting blends perfectly. The carrot, the cream cheese and some walnut topping are just about the dream ingredients for a perfect balance of taste and health. Visually appealing, blissfully tasting, these cupcakes will make you famous around the block.

PREP 1 hour

SERVES 12 (if each one eats one)


For the Cup Cakes:

1 cup whole-wheat pastry flour
½ cup all-purpose flour
¾ cup brown sugar
¼ cup canola oil
½ cup applesauce
1 cup grated walnuts
½ teaspoon vanilla extract
2 medium-sized carrots peeled and shredded
A pinch of nutmeg powder
2 eggs
1 teaspoon baking soda
½ teaspoon cinnamon powder
¼ teaspoon salt

For the Cream Cheese Frosting:

1 large cup of cream cheese
4 cups sugar
2 sticks butter
1 teaspoon vanilla extract


Begin by preheating the oven to 176 degrees C. Take a 12 cup muffin pans and line each withcupcake papers. Set aside.

Sift the flours, cinnamon, nutmeg and salt in a large mixing bowl. Setaside.

In another large bowl, mix the brown sugar, eggs and oil with a mixer until thoroughly combined.

Then, add in the carrots, applesauce and vanilla and mix again until merged.

Now, add in the dry ingredients from the first large bowl and mix well until combined. Stir in half of the grated walnuts.

Now, bring out the lined muffin pans and pour the batter in each cup (with only 2/3 of the cup filled)and bake in the oven for 20-25 minutes. The way to test if the cupcakes are ready, is by poking it with a toothpick and when pulled out the toothpick should come out clean.

Once done, remove from the oven and allow to cool completely.

Now to the Frosting:

Take a large bowl and beat together the cream cheese, vanilla, sugar and butter until smooth in texture.

Please note that the butter and cream cheese should be completely soft before beating.

Now, increase the speed of the mixer to make the mixture creamy and fluffy.

Pour the mixture into an icing bottle and ice each cupcake generously. Garnish with the remaining grated walnuts.


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