Carrot Cake Cupcakes

Carrot Cake Cupcakes
  • Serves: 12
  • Prep: 20 mins
  • Cook: 20 mins


  • 150g dark brown soft sugar
  • 3 British Lion eggs
  • 100ml sunflower oil
  • 175g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • zest of 1/2 an orange
  • 125g coarsely grated carrots
  • icing:
  • 225g icing sugar, sifted
  • 40g soft butter
  • 65g cold full fat soft cheese
  • zest of 1/2 orange
  • 12 paper muffin cases
  • Ready-made carrot cake decorations or easter eggs


  1. Preheat the oven to Fan 175oC Gas Mark 3. Line a 12 hole muffin tray with paper cases
  2. Place the sugar, eggs and oil in a large mixing bowl, then use an electric whisk to beat the mixture until its is light, thick and fluffy.
  3. Sift all the dry ingredients together, add to the mix and beat again until well mixed. Then fold in the carrots.
  4. Use two spoons to divide the mixture between the paper cases - each cake should weigh about 55g. Bake for 20-25 mins until risen and firm to the touch.
  5. Remove from the oven and cool for 5 minutes in the tin. Transfer to a wire rack and leave to cool completely.
  6. Make the icing: tip the icing sugar into a bowl, add the soft butter and stir until the mixture starts to come together. Then use an electric whisk on low to beat together until ‘sandy’.
  7. Add the cold cheese and orange zest then whisk again on high speed until you have a smooth, thick icing.
  8. Divide the icing between the cold cupcakes, then spread it over each using a round bladed knife, Decorate with little icing carrots or easter eggs.

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3.7 / 5 rating (3 votes)

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