Carrot Cupcakes

19 November 2012

Nothing warms the soul more than a cup of tea and a cake in these cold months.  Here is a recipe I tried for the first time on Saturday - they were delicious and easy to make.

Carrot Cupcakes


  • 2 large eggs
  • 175g golden caster sugar
  • 150ml sunflower oil
  • 200g self-raising flour, sifted
  • 3 tsp mixed spice
  • 2 medium carrots, coarsely grated
  • 1 tsp vanilla extract
  • Finely grated zest of 2 oranges
  • 1 x 200g tub Soft Cheese
  • 50g golden icing sugar, sifted

  • Method

    1. Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
    2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
    3. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
    4. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
    5. For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest, or, as shown, make long strips of zest using a zester.
     Happy Baking x

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