Carrot Cake Cupcakes

I nicked this recipe from the Primrose Bakery cookbook, and it turned out really well!


Makes 24 cupcakes

  • 450g carrots, grated
  • 260g raisins
  • 4 large eggs
  • 260g golden caster sugar
  • 240ml oil (I used cold-pressed rapeseed)
  • 1 tsp vanilla extract (I used one vanilla pod)
  • Zest of 3 oranges
  • 240g plain flour
  • 2 tsp bicarbonate of soda
  • Pinch of salt
  • 2 tsp cinnamon

Preheat the oven to 180C (150C if you have a fan oven) and prepare 24 cupcake cases (I did it in two separate batches). Combine the grated carrots and raisins and put to one side. In a different bowl, beat the eggs and sugar together with an electric whisk for several minutes. Then add the oil, vanilla and orange zest and beat well. Sift the flour, bicarbonate of soda, salt and cinnamon into a separate bowl and slowly beat these into the eggs. Add in the carrots and raisins and mix well. Divide the mixture between the cases and bake for 25-30 minutes until a skewer comes out clean. Leave to cool on a wire rack.

Cream Cheese Icing

  • 175g low-fat cream cheese, at room temperature
  • 450g icing sugar, sifted
  • 125g unsalted butter, at room temperature
  • Zest of 1 orange

Beat all ingredients together with an electric whisk, and spread liberally over each cupcake once cooled. Store in the fridge, and it will keep for 3-4 days.


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