Search
Saved recipes | | Register | Welcome!
Search
(63 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Carrot cake cupcakes

Print Page
Carrot cupcake recipe
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

 

This recipe for moist carrot cupcakes from the Primrose Bakery is made even more delicious with a topping of cool orange cream cheese icing. You can also buy little carrot cake decorations to add on top Perfect for those of us who find regular cupcakes a bit too sweet and prefer something a bit more subtle.

Ingredients

For the carrot cupcakes:

  • 225g grated carrots
  • 130g raisins
  • 2 large eggs
  • 130g caster sugar, preferably golden
  • 120ml Mazola Corn Oil
  • ½tsp vanilla extract
  • 2tsp fresh orange zest
  • 120g plain flour
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 1tsp Cinnamon
For the orange cream cheese icing:

  • 175g cream cheese
  • 450g icing sugar
  • 125g unsalted butter, at room temperature
  • Zest from one orange

That's goodtoknow

cartoon image of chef

These cupcakes will keep well in an airtight container for a few days and should be kept at room temperature. The icing must be stored in the fridge as it contains cream cheese, but will keep well. Before re-using, let it come to room temperature and then beat again.

Method

  1. Preheat the oven to 160ºC (fan)/180ºC/350ºF/gas mark 4. Line two 12 hole muffin tins with cupcake cases or papers.
  2. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat well.
  3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after each addition.
  4. Then pour this mixture into the bowl containing the carrots and raisins and mix by hand using a wooden spoon or spatula until they are well incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool.
  7. For the orange cream cheese icing: Place all ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale.
  8. Once you have iced the carrot cupcakes with this icing, you can finish them off with a sprinkling of cinnamon


Average rating

  • 4
(63 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email