2 Carrot cupcakes on a table garnished with carrot.

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Carrot Cupcakes
A Lambert Produce Recipe

Carrot Cupcakes Recipe

2 Carrot cupcakes on a table garnished with carrot.

Deliciously easy and so delish. A twist on the favourite carrot cake! Carrot Cake, a beloved favourite, transformed into delightful cupcakes! Adorned with a luscious cream cheese frosting, these cupcakes are incredibly moist and boast a wonderful blend of spices. These petite companions are utterly irresistible, yet remarkably easy to create.





  • 3 eggs
  • ½ tsp ground cinnamon
  • ¾ x (185ml) olive oil
  • 2 (about 300g) carrots, peeled and grated
  • Olive oil to grease tray
  • ½ cup brown sugar
  • ½ cup (125ml) golden syrup
  • 1 tsp vanilla extract
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • 1 tsp bicarbonate soda


1. Preheat oven to 160°C. Grease cupcake trays lightly with oil and line with cupcake papers.

2. Sift the flour, bicarbonate of soda, and cinnamon into a large bowl.

3. Put the brown sugar, oil, golden syrup, eggs, and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

4. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.

5. Pour the mixture into the cupcake papers and bake for 30 minutes.

6. Set aside for 5 minutes before turning out onto a wire rack to cool completely.