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Carrot Cupcakes With Ginger Crumble Topping, Creamy Frosting, Peanut Butter Frosting

A delicious treat for you to try at home.


  • Carrot Cupcakes

  • 125g Olivani

  • ¾ cup sugar

  • ¼ cup brown sugar

  • 2 eggs

  • 1 ½ cups gluten free flour mix

  • ½ teaspoon salt

  • 2 teaspoons mixed spice

  • 250g grated carrot (approximately 1 cup)

  • ½ cup sultanas (optional)

  • ½ cup chopped walnuts

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground clove

  • ½ teaspoon ground nutmeg

  • Optional 50g finely chopped dried pineapple

  • Ginger Crumble Topping

  • ½ cup brown sugar

  • ½ cup gluten free flour mix

  • ¼ cup Olivani

  • 10 to20g finely chopped stem ginger (optional)

  • 1 teaspoon ginger

  • ¼ cup coconut

  • ¼ cup finely processed rolled oats

  • Creamy Frosting

  • 50g Olivani

  • 100g Gluten free Icing Sugar

  • 2 teaspoon finely grated lemon zest

  • 1 teaspoon freshly squeezed lemon juice

  • Peanut Butter Cream Cheese Frosting

  • 50g olivani

  • ½ cup crunchy peanut butter

  • 125g soy cream cheese (dairy free)

  • 2 cups icing sugar (G.F.)

  • 1 handful chopped walnuts


  • Carrot Cupcakes:

  • 1.

    Preheat oven to 180°C. Line a muffin tin with paper. To make the cupcakes, beat the butter, sugars and eggs together. Mix in other ingredients. Divide mixture into the cupcake liners. Bake for 18-20 minutes. Cool in tin until cold.

  • Ginger Crumble Topping:

  • 1.

    Preheat oven to Using hands, mix ingredients. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 175°C for 20 minutes. Crumble any pieces that are stuck together.

  • 2.

    For the tall muffin case cut a piece of baking paper 20cm x 12cm, spray edges with baking spray and overlap to form a seal. Place inside a Texas muffin paper cup then fit both into a ramekin about 6 ½ cm in diameter or a ring mould of this diameter will also work. Take table spoons of muffin mixture and drop from above the top of the paper carefully so as not to get any on the top section of paper. Fill to just below level of top of ramekin sprinkle with ginger crumble topping (approximately 2 teaspoons per cup cake) and bake as normal. Bake around 30 mins.

  • Creamy Frosting:

  • 1.

    Place the butter, icing sugar, lemon zest and juice in a mixing bowl and beat together until well blended, smooth and fluffy.

  • Peanut Butter Cream Cheese Frosting :

  • 1.

    Beat all ingredients (except walnuts) until smoothly combined using mixer. Spread on cold cupcakes and sprinkle with chopped walnuts.

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