Go Back

Indian-spiced Carrot Cupcakes with Cream Cheese Frosting

Fresh carrots, ginger, and spiced Sukhi's Tomato Chutney make for a delicious cupcake.
Course Dessert
Cuisine Indian



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 2/3 cups loosely packed finely-grated carrots
  • 1/3 cup chopped crystallized ginger
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar , packed
  • 3/4 cup Greek-style plain yogurt
  • 1 cup vegetable oil
  • 2 tablespoons finely chopped Sukhi's Tomato Chutney


  • 1/2 cup Greek yogurt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons Sukhi's Tomato Chutney , finely chopped


To Make the Cupcakes:

  1. Preheat oven to 350 degrees.

  2. Sift together flour, baking powder, baking soda, cardamom, cinnamon, and nutmeg. Set aside.

  3. Mix eggs, both sugars, yogurt and oil in a separate bowl; add grated carrots and ginger.

  4. Fold in flour mixture to egg mixture; scoop batter into lined cupcake pans. Fill each about 2/3 full.

  5. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  6. Cool completely on a baking rack and frost with Cream Cheese Frosting

To make the Cream Cheese Frosting:

  1. Whip cream cheese, yogurt, powdered sugar and vanilla together in a stand mixer until smooth. Refrigerate for 20 minutes. Frost cupcakes and garnish with a shaving of carrot.