Carrot cupcake

75 minutes

Makes22 - 24 servings

Carrot cupcake Recipe
Club Noor

by Saba Wahid

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2 cups  sugar

3 large eggs

2 cups  all purpose flour

2 tsp  ground cinnamon

1 tsp  ground ginger

tsp  ground cloves

2 tsp  baking soda

2 tsp  baking powder

tsp  kosher salt

3 cups grated carrots

1 ⅓ cup  Noor Oil

½ tsp  vanilla essence

For Cream Cheese Frosting:

2 sticks  unsalted butter, room temperature

12 oz cream cheese, room temperature

2 cups  confectioner’s sugar



These cupcakes are so easy to make and just the yummiest treat

Steps Involved:

Preheat the oven to 325°F or 160°C

Beat the sugar, Noor Oil, and vanilla essence together in the electric mixer bowl. Add eggs to the bowls, one at a time.

In another bowl, sift together flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt.

With the mixer on a low speed, add ½ of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour and mix well, then add it to the batter. Mix well until just combined.

Line the muffin pans with paper liners. Scoop the batter and fill about ¾ of the muffin pan and place in the oven to bake for about 35 minutes or until a toothpick stuck in the center comes out clean.

Remove and cool on a rack.

Prepare the frosting by placing the cream cheese, butter, and vanilla in the electric mixer bowl and blend. Then add the sugar and beat until smooth.

Once the cupcakes have cooled, pipe the frosting on top generously. Enjoy!


Nothing beats some frosty cup cake with blueberry dip as a snack with friends and family.  

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