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Glazed Carrot Cupcakes

May 3, 2015 By A Spoonful of Sugar - 2 Comments

Carrot Cupcakes by A Spoonful of Sugar

Even when we are really busy, we always try and do some weekend baking to stock the freezer with some treats for the week ahead. Our household is very busy with work and study commitments. We are up early and three of us have usually left home by 7.00-7.30 am each day. I generally have a few meals prepared and in the freezer so when I am held up at work, dinner can be heated and ready within a short time of arriving home.  One treat that always freezes well, is cupcakes and muffins. They are already portioned so it is easy to pop one in your lunchbox and it is defrosted and fresh to eat by morning tea time when you need a pick me up. This week I made a couple of batches of carrot cupcakes for the freezer.

This delicious cupcakes have grated carrot (makes them healthy right?). The brown sugar. cinnamon, and spices give them a wonderful spiced taste. They are light and fluffy for a vegetable cupcake, and with a simple vanilla icing, they are quick to prepare.  You could use a cream cheese frosting for a richer taste if you prefer.

Carrot Cupcakes by A Spoonful of Sugar

Glazed Carrot Cupcakes
 
Print
Prep time
15 mins
Cook time
18 mins
Total time
33 mins
 
These delicious carrot cupcakes include a cinnamon and mixed spice, and are finished with a simple vanilla icing.
Author: Lisa
Recipe type: Cupcakes & Muffins
Cuisine: Baking
Serves: 12
Ingredients
  • 50 g (1/4 cup) dark brown sugar
  • 50 g (1/4 cup) castor (superfine) sugar
  • 175 ml (3/4 cup) vegetable oil
  • 2 eggs
  • 225 g (2 cups) plain (all purpose) flour
  • ¾ teaspoon bicarb soda
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • pinch of salt
  • 150 g grated carrots (approx 2 medium carrots)
  • Icing:
  • 4 tablespoons butter, softened
  • 250 g (2 cups) icing (confectioners) sugar
  • 1 teaspoon vanilla essence
  • 2 teaspoons hot water
Instructions
  1. Preheat the oven to 180 deg C (355 deg F).
  2. Beat the sugar and oil together and then add the eggs one at a time. Add the flour, bicarb, and salt. Mix. Fold in the grated carrot. Spoon the mixture into the muffin cases and bake for 16-18 minutes, Cool on a wire rack.
  3. Combine icing ingredients in a bowl and mix well until combined and smooth. Add more water if required to get the right consistency.
  4. Spread the cooled cupcakes with icing.
3.3.2998

Carrot Cupcakes by A Spoonful of SugarCheck out some of our other Cupcake and Muffin recipes.

 

Filed Under: Cupcakes & Muffins Tagged With: carrot, carrots

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Comments

  1. Mary Frances says

    May 13, 2015 at 8:48 am

    These look great!

    Reply
    • A Spoonful of Sugar says

      May 14, 2015 at 9:18 pm

      Thanks Mary Frances – they are a favourite in our home.

      Reply

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