Carrot Cake Cupcakes


175g Brown Muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
2 eggs
150ml sunflower oil
200g carrots, grated

For the icing

100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract


Heat oven to 180C/gas 4

Line a 12 hole muffin tin with cases

Mix the sugar, flours bicarbonate of soda and the orange zest in a large mixing bowl.

Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.

Divide the mixture between cases and bake for 20 – 22 mins until a skewer, poked in, comes out clean.

Leave to cool.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.

Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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