Deliciously moist recipe for Carrot Cake Cupcakes, topped with a cream cheese icing

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

How to
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.

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.

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.

Allow to cool.

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.


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