Carrot Cake Cupcakes

These are gorgeous and so simple.

I recently made a batch for a friend’s birthday at work which fell on the day following Easter. After you’ve been gorging yourself on Easter chocolate, these not totally savory yet not totally sweet cakes are perfect for a celebration.


You will need – 

  • 200g self raising flour
  • 175g light brown sugar
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • zest of 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g peeled and coarsely grated carrots

For the icing –

  • 100g softened butter
  • 300g cream cheese
  • 100g icing sugar
  • 1 tsp vanilla extract
  • walnuts (optional)

Get Baking – 

Heat the oven to 180C/160C fan and line a 12 hole muffin tin. These cakes can get pretty big so use large cases or muffin cases if you can. If not, improvise with some greaseproof paper as I have. It’s fiddly, but does the job!

In a large bowl, combine the flour, sugar, bicarbonate of soda, mixed spice and orange zest. Don’t fear the 2 teaspoons of mixed spice, it’s what sets these little cakes apart from the rest. Whisk together the eggs and oil, then stir into the dry ingredients along with the grated carrots with a spatula. Don’t over mix, you’ll wear out the dough and it’ll get heavy.

Divide into the cases and bake for 20-22 minutes until golden and an inserted skewer comes out clean. Allow to cool completely before icing.

For the icing, beat the butter in a bowl until it’s smooth. Add in the cream cheese and beat again, eliminating any lumps. Add the icing sugar and the vanilla and work in slowly at first to avoid throwing the icing sugar all over the place.

Use a blunt knife to spread generously onto the cold cakes and top with a walnut half.

Enjoy!

 
Here’s my final tip for you – don’t eat the leftover icing at 11pm, you wont sleep…

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