Monthly Archives: November 2016

Join me on my first YouTube collaboration with Fernelle Davis from @NutureInChrist! Head on over tomorrow to check out her Lasagne recipe, to enjoy before my Spiced Carrot Cupcakes w/Cream Cheese Frosting. These cupcakes are a perfect end to any meal & a great addition to any holiday table. Watch the video here.

Spiced Carrot Cupcakes w/Cream Cheese Frosting

12 medium

Spiced Carrot Cupcakes w/Cream Cheese Frosting


  • 1 cup all-purpose flour
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp dried ginger
  • 1/8 tsp all spice
  • 3/4 cup brown sugar, unpacked
  • 1 egg
  • 1/2 cup buttermilk or soured milk
  • 1 tsp vanilla extract
  • 1 1/2 cup carrots, finely grated
  • 1/2 tsp orange zest
  • 1/2 cup raisins, if they are large chop them a bit
  • 1/2 cup toasted coconut, unsweetened
  • Frosting:
  • 1/4 cup butter at room temperature, add 1/2 tsp of salt if using unsalted butter
  • 1 - 250g pkg of cream cheese at room temperature
  • 1.5 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/4 tsp fresh orange zest, optional


  1. Measure dry ingredients, set aside.
  2. Mix together wet ingredients. Stir in raisins & coconut flakes.
  3. Fold flour mixture, into wet mixture. Do not overmix. Batter will be on the looser side.
  4. Evenly divide in a 12 cup muffin tin.
  5. Bake in a pre-heated oven of 350°F for 12-15 minutes. Times will vary by oven.
  6. You want the cupcake to spring back when lightly pressed & starting to pull away from the sides of the pan.
  7. Or use the wooden toothpick test. When inserted into the cupcake, if it comes out clean, the cake is done.
  8. Leave in the pan for 2-3 minutes.
  9. Remove and cool on wire rack completely before frosting.
  10. For the frosting:
  11. Whip the cream cheese and butter, until light and fluffy. About 2-3 minutes. If you do this by hand you may need to increase the time to 5 minutes.
  12. Add powdered sugar & vanilla. I like to mix this by hand & then use the mixer.
  13. Whip for an additional 2-3 minutes.
  14. Refrigerate for at least 1 hour or overnight, before frosting cupcakes.


Add 1/2 cup of nuts or other dried fruit, of your choice.

If you are not serving the frosted cupcakes within a couple of hours, refrigerate them. Remove them from the fridge a half hour before serving.

The cupcakes are delicious on their own.

They freeze well, frosted or unfrosted. Make sure to wrap them well or put them in a tightly sealed container.

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Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms Sweetcane Best Brown Sugar, 1Kg & Everland Organic Unsweetened/Unsulphured Large Coconut Flakes/Chips, 227gm
Previous Easy Peanut Butter Cookies video & recipe.
(This post is not sponsored.)

Till next time,