Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

Carrot Cupcakes with Marshmallow Frosting

19.4.16 By Annie N

Jump to Recipe Print Recipe

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting. Pure heaven in every bite!

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

You guys! I have an apology to make…

I’ve been holding out on you with this recipe for a whole year!! BUT. And there’s a big but… they just had to be perfect before I shared them with you and when I made them a few times last Spring, whilst the cupcakes themselves were perfect, the frosting was just not right.

Firstly it was too runny and became a white soup on top of each cupcake. Then it just didn’t taste right and THEN I had butter disasters resulting in yellow lumps in my supposedly “cloud-like” Marshmallow frosting. Not cool!

So, rest assured I have tested and re tested this recipe to make sure I am 100% happy with it before sharing it with you!

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

Anyway, now that these Carrot Cupcakes are perfect, I am TOO excited to share these cupcakes with you!

I am a huge, huge fan of carrot cake; it’s one of the only ways that I’ll eat vegetables in desserts. I went through a phase a few years back of making carrot cake every week and I still love it now, even though I make so many other yummy things for the blog!

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

I’m not going to say these are the best Carrot Cupcakes in the world because I haven’t eaten all the Carrot Cupcakes in the world, but they are spectacular.

They have just the right amount of spice, plenty of brown sugar and a whole 1 and ½ cups of shredded carrot.

Because who wants to eat a carrot cake with no carrot in every bite?

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

Unlike most of my cupcakes, these ones have a base of oil because no matter how many times I’ve tried different ways to make carrot cake, it’s never better than when it’s with oil.

I don’t want to say moist… but my spell check just came up with damp, humid, soggy and saturated as synonyms and they don’t do these cupcakes justice either, HA, so maybe it will have to be moist.

Yup. These are some fabulous, moist cupcakes. (BLEURGHHHHHHHHH)

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

Now, can we take a few seconds to talk about that frosting?! Like SERIOUSLY?!

There’s a whole jar of Marshmallow fluff in there. Surely that’s the basis of any great recipe??

Along with some butter, icing sugar and vanilla, this frosting is the stuff of dreams. Velvety smooth, sweet and almost cloud like, it is the perfect accompaniment to the rich, spicy cupcake.

I may or may not have eaten it by the spoonful. (OK, I definitely did)

SO, if you are looking for your next Carrot Cake dessert to make, these should be it!

Subscribe via email

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting.

Carrot Cupcakes with Marshmallow Frosting

Annie S
These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy Marshmallow Frosting. Pure heaven in every bite!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 12

Ingredients
  

  • For the cupcakes:
  • 2/3 cup (160ml) vegetable/sunflower oil
  • 3/4 cup (150g) light brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (210g) plain flour
  • Pinch of salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 1/2 cups (225g) shredded carrot
  • 1/2 cup (65g) walnuts, optional
  • For the frosting:
  • One 212g/7.5oz jar of Marshmallow Fluff
  • 1 stick (113g) unsalted butter at room temperature
  • 2 cups (240g) icing sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Instructions
 

  • Preheat the oven to 180C/350F and line a cupcake tray with 12 cases.
  • Place oil, sugar, eggs and vanilla into a large bowl, or the bowl of your stand mixer, and mix on medium-high speed until smooth, slightly frothy and well combined.
  • Place flour, salt, baking powder, bicarb, cinnamon and ginger into a medium sized bowl an stir briefly to combine. Tip into the bowl with the oil mixture.
  • Add the shredded carrot to the bowl with the flour/oil mix and then mix on low-medium speed until everything is well combined and smooth.
  • Divide the batter between the cupcake liners, each one should be 3/4 full.
  • Place in the oven for 18-22 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  • Transfer to a wire rack to cool completely as soon as possible to ensure the liners don't sit in the cupcake tray and then peel away from the cakes.
  • Once cool, make the frosting: place marshmallow fluff and butter into a large bowl/the bowl of your stand mixer and beat on high speed until light and fluffy, 2-3 minutes.
  • Add in the icing sugar and vanilla extract, scraping down the sides as necessary and mix on low until the mixture starts to come together. Once the mixture starts to combine, turn the speed up to medium-high and mix until everything is combined. At this stage, add milk if required to give you a frosting which is pipeable and continue to mix on medium-high until you have light, fluffy frosting with no lumps!
  • You can either spoon on the frosting, or I prefer to fill a piping bag fitted with a plain, 1/2 inch nozzle and then pipe rounds into the centre of each cupcake. With a plain nozzle, I start in the centre and just wiggle the nozzle around in circles, with constant pressure until the cupcake is covered. If I was using a star nozzle, I'd start to pipe around the edge of each cupcake before continue into the centre.
  • You can also use carrot decorations for garnish, if desired.
  • Carrot Cupcakes will keep in an airtight container at room temperature for 4 days, or in the fridge for 5 days.

Follow on Bloglovin
I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Cupcakes, Recipes Tagged With: carrot, carrot cake, cupcakes, frosting, marshmallow, spring

« The Pretty Pintastic Party #101
Blueberry Sugar Cookie Bars »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

The Pretty Pintastic Party #179

This Applesauce Cinnamon Sugar Bread could not be simpler to make, yet it results in a soft, flavourful quick bread that is just perfect for breakfast or a snack with your coffee!

Applesauce Cinnamon Sugar Bread

This easy Chocolate Chip Biscoff Danish Braid is ready in 30 minutes and tastes utterly divine. Rich chocolate cuts through the sweet, spicy Biscoff to create a gooey centre to the crisp, flaky puff pastry braid. A heavenly dessert or super decadent breakfast!

Easy Chocolate Chip Biscoff Danish Braid

The Pretty Pintasstic Party #249 | Annie's Noms

The Pretty Pintastic Party #249

Oreo and chocolate chip stuffed cookie dough with an oozing middle of salted caramel sauce and a topping of more cookie dough and Oreo's. Bake it up and you will have a gooey, golden, rich, sweet and salty dessert which tastes like pure heaven. #ad

Salted Caramel Filled Oreo Chocolate Chip Skillet Cookie

Meringue Topped Chocolate Fudge Cake with Salted Caramel Sauce | Annie's Noms - This is no ordinary chocolate fudge cake, it's a showstopper! A rich, soft cake is perfectly complimented by sweet, glossy peaks of meringue and drizzled with homemade sticky, salted caramel sauce. Chocolatey and with that perfect contrast between sweet and salty, what is there not to love?

Meringue Topped Chocolate Fudge Cake with Salted Caramel Sauce

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

This Vegan Lemon Coconut Layer Cake combines a soft, flavourful lemon sponge, whipped coconut vanilla frosting and has a toasted coconut coating on the sides. It is the perfect cake for a birthday or Spring gathering.
This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
This Festive Spiced Soda Bread is a Christmassy twist on a classic Irish soda bread. Full of currants, sultanas, raisins, mixed peel and cranberries, it's flavourful, soft and perfect with a good serving of butter!

Copyright © 2025 Annie Ngai - Privacy Policy

 

Loading Comments...