Carrot Cupcakes with Lemon Cream Cheese Frosting

Easter 2013 …..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 1 cup vegetable oil
  • 3 eggs
  • 1 tspn vanilla essence
  • 1 cup caster sugar
  • ½ cup brown sugar
  • 2 cups grate carrots
  • 1 ½ cups self-raising flour
  • 1 cup grated dried coconut
  • 1 tspn cinnamon powder


  • 250 gms cream cheese (room temperature)
  • 1 ½ cups icing sugar
  • 2 tbspns grated lemon rind
  • 1 tbspns fresh lemon juice


-Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.

-Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and brown sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.

-Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve or with a piping bag decorate the top of your cupcakes.

-Refrigerate for 3 hours and serve.

Ayesha's Kitchen

Ayesha’s Kitchen

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