Moist Carrot Cake Cupcakes
Carrot Cake Cupcakes
Rhodes Quality

Carrot Cake Cupcakes

Delicious and moist, these cupcakes are great for tea. The even better part is that this recipes stores well, so bake ahead of time for stress-free entertaining.


  • 4 eggs
  • 500 ml (2 C) brown sugar
  • 250 ml (1 C) sunflower oil
  • 1 x 432 g can Rhodes Pineapple Crush in Light Syrup, drained, syrup reserved
  • 500 ml (2 C) cake flour
  • 15 ml (1 T) ground cinnamon
  • 7.5 ml (1½ t) bicarbonate of soda
  • 10 ml (2 t) baking powder
  • 5 ml (1 t) salt
  • 500 ml (2 C) grated carrot
  • 125 ml (½ C) pecan nuts, chopped


  • 65 ml (¼ C) butter
  • 1 x 175 g tub plain cream cheese
  • 500 ml (2 C) icing sugar, sifted


  1. Beat the eggs and sugar together until light and fluffy. Slowly beat in the oil and 125 ml (½ C) of the reserved pineapple syrup.
  2. Sift the flour, cinnamon, bicarbonate of soda, baking powder and salt together and fold into the liquid mixture. Stir in the Rhodes Pineapple Crush, carrot and pecan nuts.
  3. Pour the batter into a muffin pan lined with paper muffin cups and bake in a preheated oven at 180 °C for 25 – 30 minutes, or until the cupcakes have risen and are firm to the touch.
  4. Allow to cool.
  5. To make the icing: cream the butter, add the cream cheese and beat for 1 minute. Add the icing sugar, mix until well blended and decorate the cupcakes as desired.