Eat Recipes

Easter Carrot Cake Cupcake Recipe

These Carrot Cake Cupcakes with chocolate eggs are the perfect Easter dessert to share with family and friends. With a moist and flavorful carrot cake base and topped with delicious cream cheese frosting, these cupcakes are already delightful on their own. But to give them a festive twist, we’ll be decorating them with colorful chocolate eggs. This recipe from the team at McKenzies will show you how to make the perfect carrot cake cupcakes with a fluffy texture, warm spices, and just the right amount of sweetness, and then finish them off with a fun and festive Easter-themed decoration. Let’s get ready to bake!

Ingredients (makes 12)

  • 3/4 cup McKenzie’s Wholemeal Spelt Flour
  • 1/2 cup Plain flour
  • ¾ cup brown sugar
  • 1 tsp McKenzie’s Baking Powder
  • ½ tsp Bicarbonate Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1/2 tsp salt
  • 2 extra large eggs
  • ½ cup (125ml) canola oil
  • 1 tsp vanilla extract
  • 150g carrots, finely grated

Cream Cheese Frosting

  • 125g cream cheese, diced and softened at room temperature
  • 40g butter, softened at room temperature
  • 1 tsp vanilla extract
  • ½ tbs lemon juice
  • 2 ½ cups icing sugar mixture

To decorate

  • Crispy shell Easter eggs to place on top of the frosting
  • Chocolate flakes


  1.  Pre-heat oven to 180°C/350F (160° fan-forced) and line 12 patty pans in a muffin tin.
  2. In a large bowl, whisk together the flours, sugar, baking powder, bicarb soda, cinnamon, nutmeg and salt.
  3. Add eggs, oil, vanilla and grated carrot. Mix well with a wooden spoon. 
  4. Evenly divide batter into patty pans (approx. ¾ full) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs visible.
  5. Cool completely, before decorating with cream cheese frosting, chocolate eggs and chocolate flakes.


  1. Beat together the cream cheese and butter until smooth and creamy.
  2. Add vanilla extract and lemon juice with mixer on low, gradually add in icing sugar until all combined, scraping down sides of the bowl as needed.
  3. Dollop a tablespoons of frosting onto each cupcake, top with chocolate eggs and chocolate flakes. Enjoy!