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Prep time: 10 minutes 

Cook time: 25 minutes 

Makes 12 cupcakes 



  • 2 XL free-range eggs
  • 2 cups finely grated carrots 
  • ⅔ cup neutral oil 
  • ¼ cup Goldcrest Honey
  • 1 ⅓ cups flour
  • ⅔ cup light brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup / 50g toasted walnuts, chopped 
  • 1 tsp Robertson’s bicarb of soda
  • ½ tsp Robertson’s baking powder
  • ¼ tsp salt


  • 200g Lancewood cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract 
  • 1 Tbsp Goldcrest Honey
  • Pinch of salt


To make the cupcakes: 

  1. Pre-heat oven to 180˚C. 
  2. Line a 12 cup cupcake tin with paper liners and set aside. 
  3. In a large bowl beat the eggs.
  4. Add the grated carrots, oil and Goldcrest honey. Mix well. 
  5. Add the rest of the dry ingredients and stir to combine. 
  6. Fill cupcake tin evenly. An ice cream scoop works very well for this step! 
  7. Bake for 20-25 minutes or until golden brown and cooked through. 
  8. Remove from the oven and allow to cool completely. 

To make the icing: 

  1. Using an electric mixer, beat the cream cheese until light and fluffy. 
  2. And the rest of the ingredients and beat until the icing sugar is completely incorporated. 
  3. Once the cupcakes have cooled scoop icing into a piping bag fitted with a star tip or a ziplock bag if you don’t have one and snip one corner off. 
  4. Pipe swirls of icing onto the cupcakes. 
  5. Remember the heat of your hands will melt the icing in the bag so do this step quickly. 
  6. Allow the icing to set and then serve!