Carrot Cupcakes with Cream Cheese Frosting

Makes 6-8
1 hour
These spooktacular cupcakes are a perfect Halloween treat.


275g of dark brown sugar

150 ml of sunflower oil

3 medium free range eggs

300g of grated carrot

100g of dried apricots chopped finely

225g of flour

2 tsp baking powder

1tbsp cinnamon

125g of softened butter

125g of cream cheese

300g of icing sugar

2 tsp cinnamon

toffee pieces for decoration

Let's Cook:

Whisk the sugar, oil and eggs until creamy. Add the grated carrots and dried apricots, cinnamon and baking powder. 

Gently combine the flour until all mixed well and spoon into cupcake cases. Bake in the oven at 180C for about 25 minutes.

Whilst the cupcakes are baking, get started making the icing. Grab a bowl, add the softened butter and mix in the cream cheese and cinnamon. Slowly add the icing sugar (as it tends to poof up in the air!). Keep the icing in the fridge until the cupcakes have cooled (so it doesn't melt!). Decorate the cupcakes by adding a big dollop of icing, and decorating with toffee pieces to make spooktacular cupcakes!

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Carrot Cupcakes with Cream Cheese Frosting