Celebrity Recipes

Louise Fulton Keats

Louise headshot3

Louise is the author of “Cooking for Your Baby and Toddler” and her recipe is for moist tasty carrot cupcakes.

Carrot cupcakes with lemon cream cheese icing

These lovely cupcakes are very moist and tasty, and much more nutritious than regular cupcakes. I cooked them for my mother, an ex Cordon Bleu pastry chef, and she thought they were perfect. Make a double quantity if you’re catering for a crowd.

Makes 10


  • 2 eggs, lightly beaten
  • 3 tablespoons milk
  • 95 g (3 oz/½ cup) soft brown sugar
  • 125 ml (4 fl oz/½ cup) light olive oil
  • 155 g (5 oz/1 cup) grated carrot
  • 55 g (2 oz/½ cup) ground almonds
  • 150 g (5 oz/1 cup) self-raising flour
  • ½ teaspoon ground cinnamon

Lemon cream cheese icing (frosting)

  • 150 g (5 oz) block cream cheese, softened
  • 40 g (1½ oz/¹∕³ cup) icing (confectioners’) sugar, sifted
  • 3 teaspoons lemon juice


  1. Preheat the oven to 180°C (350°F). Line 10 x 80 ml (3 fl oz/1/3-cup) muffin holes with paper or silicone cases.
  2. Whisk together the eggs, milk, sugar and oil. Stir in the carrot and almonds. Sift in the flour and cinnamon, and stir until just combined.
  3. Divide the mixture among the cupcake cases and bake for about 20 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
  4. To make the icing, beat the cream cheese, icing sugar and lemon juice together until well combined and smooth. Add a little more lemon juice if you like a stronger lemon flavour.
  5. Spread the icing over the top of the cooled cupcakes.


Recipe from Cooking for Your Baby and Toddler (by Louise Fulton Keats, Hardie Grant Books, September 2012).

Photo by: Ben Dearnley.