Easy Carrot Cupcakes

No mixer needed!
pinit View Gallery 4 photos

This is another favourite among my colleagues. I have brought both versions – as cupcakes also as whole cake – to the office. Every time I bring this, those who knows will quickly take this first and keep it aside in fear that it will be gone if they take it last.

The best version of this carrot cupcakes is when you add in all the optional ingredients. My favourite combination is walnuts, pineapple (preferably fresh – though canned ones works well too) and yellow raisins. The sourness from the pineapple and raisins will balance out the sweetness of the cake. The perfect frosting for this is my tangy cream cheese frosting. Simply spread it on top of the cupcakes to enjoy.

Do give this a try. Let me know how yours turn out and whether you liked this.

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Rest Time 5 mins Total Time 1 hr 20 mins
Servings: 16


Moist carrot cupakes with a hint of cinnamon. Sure to please the crowd.

Makes 20 cupcakes (if using laminated cupcake liners) or 16 normal-sized cupcakes.

This recipe also works for one whole cake. Makes one 20x20cm square cake.


Additional ingredients (Optional)


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  1. Preheat oven

    Preheat oven to 160°C for at least 10 minutes before baking.

  2. Combine dry ingredients

    In a bowl, combine flour, baking powder, baking soda, cinnamon powder and salt. Mix well and set aside. 

  3. Grate carrot and add to flour

    Grate carrots. Measure 3 cups worth of carrots and add to flour. 

  4. Add sugar

    Add in both the white and brown sugar as well. Mix everything using a spatula or wooden spoon. 

    Then, make a well at the centre of the mixture.

  5. Add remaining ingredients

    Add in vegetable oil, eggs, additional ingredients (if using) and vanilla extract. Mix until well-combined.

  6. Fill in mould

    Fill each cupcake liners with around 2-3 tablespoon of batter.

  7. Bake

    Bake for around 20-25 minutes or until a skewer inserted comes out clean.

  8. Serve

    You may serve this warm immediately, or if you wish to frost the cupcakes, cool them completely first. Enjoy!


1. If using only sultanas (as I did in the video) reduce white sugar to 1/2 cup.

2. If your brown sugar is lumpy, sift them before using.

3. The best carrot cupcakes/cakes I've made contains all 3 of the additional ingredients - pineapple, walnuts and raisins. Try it out!

Keywords: Cakes, Cupcakes, Carrot cakes, Carrot cupcakes

Have you tried this?

Tag @by_annisa.sofia on Instagram and hashtag it #byannisasofia so I can see how yours is too!

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Annisa Sofia

An avid home cook

Assalamualaikum and Hi! I'm Annisa Sofia. Just starting out on this to share my favourite recipes and also the new things that I've tried so far. Join me on this journey. 

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