Carrot Cake Cupcakes

Carrot cake cupcakes

Name: Carrot cake cupcakes
Total time: 50 min
Yield: Makes 12
Ingredients: 175g self-raising flour; ½ tsp bicarbonate of soda; 1 tsp ground cinnamon; freshly grated to make ¼ tsp nutmeg; 2 large eggs; 200g soft light brown sugar; 125ml light olive oil; 1 tsp vanilla bean estate or extract; 5 tbsp natural yogurt; 1 orange zested; 150g carrots grated; 75g raisins; for the tin spray oil or melted butter; 75g unsalted butter room temperature; 125g full-fat soft cheese room temperature; 300g icing sugar; ¼ tsp fine sea salt; 1 tsp vanilla bean paste or extract; 1 large orange

Edd Kimber

Published: July 6, 2020 at 11:33 AM

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Makes 12

Easy

Total time: 50 mins

0 reviews

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A classic cake in cupcake form, made all the more delicious with an orange cream cheese frosting. You don't need any butter for this recipe – it calls for light olive oil instead

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Alternatives

Complete the dish

Bake a batch of these carrot cake cupcakes then check out more carrot cake recipes such as our classic carrot cake, vegan carrot cake, carrot cake loaf, carrot cake muffins and healthy carrot cake muffins.

Also check out more easy cupcake recipes such as our chocolate cupcakes, vanilla cupcakes, red velvet cupcakes and lemon cupcakes.

Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.

Ingredients

Nutrition

175g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
freshly grated to make ¼ tsp nutmeg
2 large eggs
200g soft light brown sugar
125ml light olive oil
1 tsp vanilla bean estate or extract
5 tbsp natural yogurt
1 orange

zested
150g carrots

grated
75g raisins
for the tin spray oil or melted butter

CREAM CHEESE FROSTING

75g unsalted butter

room temperature
125g full-fat soft cheese

room temperature
300g icing sugar
¼ tsp fine sea salt
1 tsp vanilla bean paste or extract
1 large orange

Nutrition: per serving

kcal441
fat20g
saturates7.1g
carbs59.6g
sugars47.7g
fibre1.8g
protein4.6g
salt0.6g

Method

step 1

Heat the oven to 170C/fan 150C/gas 31/2. Whisk the flour, bicarb, ¼ tsp of salt and the spices in a large bowl to combine. Put the eggs, sugar, oil, vanilla, yogurt and orange zest in another bowl and whisk together until combined, then stir in the grated carrots and raisins. Scrape the wet mixture into the bowl with the flour mixture and use a spatula to stir together until a smooth batter is formed.
step 2

Using a spray oil or melted butter, lightly grease a 12-hole muffin tin (you can also line with paper muffin cases). Divide the batter evenly across the tin and then bake the muffins for 25 minutes or until the cakes spring back to a light touch. Remove from the oven and allow to cool for a minute before carefully turning out onto a wire rack to cool completely.
step 3

To make the frosting, beat together the butter and soft cheese in a large bowl using an electric mixer until smooth. Add in the icing sugar a little at a time, followed by the salt and the vanilla. Once all the sugar has been added, beat on a high speed for 2 minutes or until light and fluffy.
step 4

To assemble, top each cupcake with a little of the frosting and swirl with a spoon, then grate over a little orange zest. These will keep for up to three days in an airtight container.

Check out all our baking recipes

Easy Vegan Carrot Cake Recipe

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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