Icing Sugar
Icing sugar can also be...
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Cupcakes
Carrot Cupcakes with Cream Cheese Frosting
30 mins
20 mins
Easy
12
These spiced cupcakes are the little sister of the classic carrot cake. Enjoy with a decadent swirl of cream cheese icing.
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- Ingredients
- Method
Ingredients
- 2 cups plain flour
- 2 cups Chelsea Raw Sugar
- 1 ⅓ cup vegetable oil
- 2 tsps ground cinnamon
- 2 tsps baking soda
- ½ tsp nutmeg
- 1 ½ tsp salt
- 4 cups grated carrot
- ¼ cup raisins
- ½ cup crushed walnuts
- 1 ½ tsp vanilla extract
- 3 large eggs
Cream Cheese Frosting
- 50g butter, softened
- ½ cup cream cheese
- 2 cups Chelsea Icing Sugar
- 1 tsp vanilla essence
- 2-3 tbsps milk
Additional tips
For a fresh twist, replace the milk in the icing with lemon or orange juice and add 1/2 a teaspoon of rind.
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Reviews
24
What did you think of this recipe?
Sharon
Delicious! We will definitely be using this recipe again
5
Teresa
If your halving the recipe do you use 1 or 2 eggs?
5
Huia Parker
They exploded and it was a terrible recipe.
2
Britt
A solid recipe - had to make it in batches but leaving mix to sit a while didn't affect its ability to rise. Added a big tsp of ginger as well - loved the good amount of spices in the recipe, as well as fruits and nuts. Could even pop fresh ginger in it, I reckon. Icing quantity was also perfect. Made about 20 regular sized muffins and about 12 mini muffins.
5
Jeff
It tasted gross dont recamend
1
Jodie
This is my go to for carrot cupcakes! Sooooo good and so handy that there is no dairy in the cake mix!
5
Jo
Too much baking soda!!! Taste it
2
Kate
Just made these for the first time..they are incredibly good..will definitely save the recipe to make again!
5
Kikivwst
Ohhh yes. SO GOODSucess. Minus the saltanas.Best carrotcake cupcakes ive ever had. Makes 24 cupcakes exactly
5
Danielle
Really delicious but bountiful recipe! I got 24 cupcakes out of this recipe. I would use paper casings next time as the base of muffins were quite sticky. Deliciously moist cupcakes though, yummy.
5
Method
Cupcakes
Preheat oven to 190°C conventional (170°C fan forced). Beat eggs and Chelsea Raw Sugar together. Add oil and stir through then add in all other ingredients and mix well.
Grease cupcake tin (or line with cupcake cases) and pour mixture in to about ¾ full. Bake at for about 20 minutes or until a skewer inserted comes out clean. Transfer to wire rack and allow to cool.
Cream Cheese Frosting
Beat butter and cream cheese together with an electric mixer. Add Chelsea Icing Sugar, vanilla and sufficient milk to make a light fluffy frosting consistency. Using a piping bag, pipe a generous amount onto the cooled cupcake and decorate as desired.
Additional tips
For a fresh twist, replace the milk in the icing with lemon or orange juice and add 1/2 a teaspoon of rind.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Raw Sugar
This natural granulated...
Reviews
24
What did you think of this recipe?
Sharon
Delicious! We will definitely be using this recipe again
5
Teresa
If your halving the recipe do you use 1 or 2 eggs?
5
Huia Parker
They exploded and it was a terrible recipe.
2
Britt
A solid recipe - had to make it in batches but leaving mix to sit a while didn't affect its ability to rise. Added a big tsp of ginger as well - loved the good amount of spices in the recipe, as well as fruits and nuts. Could even pop fresh ginger in it, I reckon. Icing quantity was also perfect. Made about 20 regular sized muffins and about 12 mini muffins.
5
Jeff
It tasted gross dont recamend
1
Jodie
This is my go to for carrot cupcakes! Sooooo good and so handy that there is no dairy in the cake mix!
5
Jo
Too much baking soda!!! Taste it
2
Kate
Just made these for the first time..they are incredibly good..will definitely save the recipe to make again!
5
Kikivwst
Ohhh yes. SO GOODSucess. Minus the saltanas.Best carrotcake cupcakes ive ever had. Makes 24 cupcakes exactly
5
Danielle
Really delicious but bountiful recipe! I got 24 cupcakes out of this recipe. I would use paper casings next time as the base of muffins were quite sticky. Deliciously moist cupcakes though, yummy.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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