Inspired by Little Cupcakes – Mini Carrot Cupcakes



On my first visit to Melbourne I was overwhelmed by the many different recommendations for cafes and bakeries there were. Staying at a hostel near to Degraves Street, I explored the ones nearest and came across Little Cupcakes.


A cute little bakery, filled with various flavours of tiny little cupcakes. I opted for the carrot cake whilst my friend tried the red velvet, both were delicious.


Here I’ve recreated the mini cupcakes as well as upgrading them to a larger size. A deliciously moist lightly spiced carrot cake, topped with cream cheese frosting and then decorated with pumpkin seeds and coconut.


Mini Carrot Cupcakes

(makes 24 small cupcakes)


  • 175ml sunflower oil
  • 175g soft brown sugar
  • 175g grated carrot
  • 3 eggs
  • 100g sultanas
  • 1 orange, zest
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 175g self raising flour

(for the icing and decoration)

  • 200g cream cheese
  • 100g icing sugar
  • 3 tsp lemon juice
  • pumpkin seeds and desiccated coconut to decorate


  1. Make the cakes by placing the oil, sugar, eggs and carrot in a bowl and mix thoroughly.
  2. Add the sultanas and orange zest and mix again.
  3. Sift in the flour, bicarbonate of soda and cinnamon and fold gently until all combined.
  4. Spoon into cupcakes cases, being careful not to overfill the cases, and bake at 180oC for 15 minutes until risen and golden brown.
  5. Leave to cool completely whilst making the icing.
  6. Using an electric whisk, whisk the cream cheese, icing sugar and lemon juice together, the mix will initially go runny but keep on whisking and it’ll get thick again.
  7. Once its a pipe-able consistency, fill a piping bag fitted with a plain nozzle and pipe onto the cakes.
  8. Decorate with the coconut and pumpkin seeds.




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