Carrot Cake Cupcakes

A  delish’ recipe from our mate, Gavin Sutherland,

Serves 12
Preparation time 10 minutes
Cooking time 15 minutes


130g flour
150g sugar
160ml Squeaky Gate Mild One EVOO
2 eggs, beaten
1tsp cinnamon
1tsp vanilla bean essense
1tsp baking soda
0.5tsp baking powder
pinch of salt
250g grated carrots (approx. 4 large)
30 chopped walnuts or pecans
30g raisins or saltanas
450g icing sugar
115g butter- softened
225g cream cheese- softened
2tsp vanilla bean puree


Combine the grated carrots and oil, set aside.
Combine the flour, sugar, spices, baking soda & powder together.
Gently add the flour mixture to the carrots until just combined.
Slowly stir in the eggs, nuts & raisins and spoon into cupcake tray.
Bake in oven @ 180 for 12-14min, checking intermittently to avoid burning. Cupcakes are cooked when the tops are golden and a skewer comes our just clean.
For the frosting, beat the butter, cream cheese & vanilla together in a mixing bowl.  Slowly add icing sugar until no lumps remain.
Pipe or spoon frosting on top of cooled cupcakes.


This is a unique website which will require a more modern browser to work! Please upgrade today!