Carrot Cake Cupcakes

These carrot cake cupcakes are so moist it's a little outrageous!

Key Details

  • Serves: Makes 12
  • Prep time: 15 minutes
  • Cook time: 20-25 minutes

Ingredients

  • 175g light brown sugar 
  • 175g self-raising flour 
  • 1 tsp bicarbonate soda 
  • 1 tsp cinnamon 
  • 1/2 tsp ginger 
  • tiny pinch of nutmeg 
  • 1 orange, zest of
  • 200g carrot, grated
  • 150ml sunflower oil 
  • 2 free-range eggs
  • 100g butter, softened at room temperature 
  • 250g cream cheese
  • 150g icing sugar
  • vanilla bean paste  
  • 1 orange, zest of
  • chopped walnuts for garnish 

For the cake…

  • 175g light brown sugar
  • 175g self-raising flour
  • 1 tsp bicarbonate soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • tiny pinch of nutmeg
  • 1 orange, zest of
  • 200g carrot, grated
  • 150ml sunflower oil
  • 2 free-range eggs

For the icing…

  • 100g butter, softened at room temperature
  • 250g cream cheese
  • 150g icing sugar
  • vanilla bean paste
  • 1 orange, zest of
  • chopped walnuts for garnish

Preheat the oven to 180°C/350°F/gas 4.

Mix together your sugar, flour, bicarbonate of soda, cinnamon, ginger, nutmeg, orange zest and carrot.

Beat together the oil and eggs and add to your dry ingredients and fold.

Line a muffin tin with muffin cases and evenly decant your mixer between them. Bake in the oven for 20-25 minutes until risen and a skewer comes out clean.

Meanwhile, beat together your butter and cream cheese until light and fluffy. Add the icing sugar, vanilla and orange zest and fold until you have a smooth icing.

Once your muffins have cooled pipe on your cream cheese frosting and sprinkle with walnuts. These are so moist it’s a little outrageous.

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