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Easter Carrot Cupcake

A healthy balanced way for some Easter chocolate, try our carrot cupcake made with real carrots!


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  1. 200g mashed carrot paste
  2. 180g flour
  3. 40g almond flour
  4. 100g brown sugar
  5. 3 large eggs
  6. 40ml corn oil
  7. 3g ginger powder
  8. 2g nutmeg powder
  9. 5g cinnamon powder
  10. 3g baking powder
  11. 2g baking soda
  12. 50g raisins
  13. 30g crushed walnuts
  14. 100ml milk
  15. 1g salt
  1. 120g Cream cheese icing
  2. 10ml lemon juice
  3. 3ml vanilla extract
  4. 40g powdered sugar


  1. muffin/cupcake cups
  2. cupcake baking tray


  1. Mix eggs, brown sugar, corn oil, and milk in Ventray Stand Mixer over medium speed until well blended.
  2. Add in carrot paste into Stand Mixer, then add in nutmeg, cinnamon, ginger, salt. Mix over low speed while gradually add in flour.
  3. Add in raisin and walnuts, blend with a spatula. Scoop batter into cupcake cups.
  4. Add in all icing ingredients into Ventray Stand Mixer, blend until creamy and fluffy.
  5. Pipe icing onto cooled cupcake, then add Cadbury chocolate eggs or carrot shaped gummy candy to decorate.

Oven Directions

  1. Preheat oven and bake at 350°F for 20-25 minutes until ready. Set aside and cool completely.



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