20-24 Servings


  • 2 cups all-purpose flour or spelt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/2  tsp ground cardamom
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp white pepper
  • 1/2 tsp kosher salt
  • 2 1/2 cups carrots grated
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 table spoons Stone’s Original Green Ginger Wine
  • 3 large eggs room temperature
  • 1 1/2 cups vegetable oil
  • 1 cup raisins or sultanas

Cream Cheese Icing

  • 250gs cream cheese room temperature ( 1 pkt)
  • 2 1/2 cups icing sugar
  • 1/2 cup butter unsalted
  • 1 tsp vanilla essence
  • Pinch sea salt
  • 2 tsp cinnamon to dust



  1. Whisk the dry ingredients together in a medium bowl.
  2. In a stand mixer or with hand beaters,  whisk together the sugar, eggs and Stone’s Ginger Wine until combined. Add the oil and whisk until the mixture is completely emulsified.
  3. Fold in the carrots until combined, then fold in the flour until no visible specks of flour can be seen. Quickly fold in the raisins.
  4. Spoon the batter to cupcake liners and bake at 180c for about 20-25 minutes. The cupcakes should be golden brown and a toothpick will come out with a few crumbs when inserted into the center of a cupcake. Cool for a few minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
  5. Frost the cooled upcakes with the cream cheese frosting.

Cream Cheese Frosting:

  1. Cream the cream cheese and butter until light and fluffy with a hand held or stand mixer fitted with a whisk attachment.
  2. Add the sugar, salt and vanilla beat on low speed until combined then beat on high speed for 2 minutes until combined. If you want frosting thicker add a further 1/4 cup of icing sugar .
  3. Pipe onto cooled cup cakes and dust with cinnamon.