1 min read

Unleash the sweetness and health of snacking with the latest innovation from @my_foodie_baby - Purple Carrot Cupcakes! No more struggles of adding veggies to kids' diets, this recipe offers a tasty and effortless solution. Ideal for toddlers and kids, these cupcakes make a fun and nutritious snack that everyone in the family will love. Serve on a stylish bamboo plate for a touch of eco-friendliness. 



Light muscovado sugar – 5 oz

Self-raising flour – 7 oz

Bicarbonate of soda - 1tsp

Mixed spice - 1 tsp

Sultanas – 3.5 oz

Eggs - 2

Butter – 2.5 oz melted

Carrots – 7 oz grated


For the icing:


Butter – 3.5 oz softened

Cream cheese – 10.5 oz

Icing sugar – 3.5 oz sifted

Vanilla extract - 1 tsp

Purple food colour - 1 tsp




  1. Heat the oven to 356/320F fan/gas 4 and line a 12-hole muffin tin with cases.
  2. Mix the sugar, flours, bicarbonate of soda, mixed spice and sultanas.
  3. Whisk the eggs and softened butter then stir into the dry ingredients with the grated carrot.
  4. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean.
  5. Cool on a wire rack before icing.
  6. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar, food colour and vanilla.