Spiced spelt and carrot cupcakes

These divine spelt and carrot cupcakes are topped with a rich white chocolate buttercream and pumpkin seed brittle for a sophisticated spin on classic carrot cake flavours. Using spelt flour (as well as wholemeal flour) brings a wonderful depth of flavour to the mix, preventing the cupcakes from getting too sickly.

First published in 2019




Spiced spelt and carrot cupcake mix

  • 200g of vegetable oil
  • 125g of wholemeal spelt flour
  • 125g of self-raising flour
  • 150g of caster sugar
  • 50g of soft dark brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 150g of carrots, grated
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 6 cardamom pods, break the pods and grind the seeds in a pestle and mortar (discard the pods)

White chocolate buttercream

Pumpkin seed brittle

Optional toppings


  • 12 hole cupcake tin
  • Cupcake cases 12


To begin, place all of the cupcake ingredients in a large bowl and mix until combined. Line a cupcake tin with 12 cases and preheat your oven to 200°C/180°C fan/gas mark 6
Split the cake batter evenly between the 12 cases and bake for 25 minutes, until they are golden-brown and a skewer inserted into the cupcakes comes out clean
While the cakes are baking, make the buttercream. Melt the white chocolate in a bowl over a pan of simmering water. Beat the softened butter until smooth, then sift in the icing sugar. Stir the cooled melted chocolate into the butter and sugar mixture and set aside
To make the praline, melt 1 tbsp butter with 1 tbsp caster sugar in a frying pan until bubbling. Add the pumpkin seeds and allow them to pop in the hot butter and sugar mixture until they start to brown. Transfer to a tray lined with a sheet of baking parchment and leave to cool and set
Once the cupcakes are baked, transfer to a wire rack and allow to cool completely
Top the cupcakes with the buttercream, gently break up the pumpkin seed brittle and sprinkle it on top. You can also top them with desiccated coconut and mini chocolate eggs, if desired

Miranda is a baker at The Dusty Knuckle in East London.

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