Apple Carrot Cake

I realised I didn’t have many cupcake recipes, I always prefer cakes with the perception that it’s a weightier dessert that feeds more people, I find with cake there is less weight and it’s easier to decorate one cake instead of many little cupcakes.  But this one is an exceptionally simple recipe it would be a crime not to try.  And sometimes the party calls for cupcakes were cakes just won’t do!


45 min


24 cupcakes

Good for:

  • Great for kid parties and birthdays
  • Delicious addition for baby showers
  • Brunch and tea


  • 2 cups (260 g) all-purpose flour
  • 1 ¼  (250 g) cups sugar
  • 2 tspn baking soda
  • 1 ½  tspn baking powder
  • 1 ½  tspn cinnamon
  • ¼  tspn ground nutmeg
  • 1/8 tspn ground cloves
  • ¼  tspn salt
  • 1 cup (236 ml) vegetable oil (light olive oil or canola oil)
  • 4 large eggs, lightly beaten
  • 1 ½  cups packed coarsely grated carrots (about 3 medium)
  • 1 ½  cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
  • 1 cup (125 g) coarsely chopped pecans (or walnuts)
  • ¼  cup (15 g) sweetened shredded coconut

For the Frosting:

  • 8 ounces (225 g) cream cheese, at room temperature
  • 4 tbsp unsalted butter, at room temperature
  • 1 tspn vanilla extract
  • 2 cups (260 g) powdered sugar, sifted

Kitchen things you’ll need:

  • Large bowl
  • Whisk
  • Parchment paper
  • Muffin baking tray
  • Medium bowl
  • Small bowl
  • Electric Mixer
  • Spatula

Making it:

  • Preheat oven to 180°C (350°F) and place the rack in the centre of the oven.
  • In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.
  • Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top.
  • Bake for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
  • Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
  • Once the cupcakes are cool, decorate with frosting.


  • These cupcakes should keep for 2 to 3 days, frosted and covered. You can freeze them for longer if you have leftover cupcakes, but it’s best to freeze them unfrosted. Thaw on the counter, frost, and serve.
  • If you want to make this as a cake, you can make the batter as instructed, and pour it into two greased 9-inch round cake pans or one 9×13 cake pan and bake for about 40 to 50 minutes.
  • You can leave out the coconut and use walnuts instead of pecans or any other nut as you please

5 Comments Add yours

  1. illignis says:

    Omg – these look so fine 😍


      1. illignis says:

        I have already put it on my baking to-do list! Looking forward to it!

        Liked by 1 person

  2. hantimps says:

    These look Delish! X


  3. Geri Lawhon says:

    Wow these are so scrumptious looking.

    Liked by 1 person

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