Carrot Cake Cupcakes
These cupcakes are a great thing to make with kids and the added bonus (for me at least) is the icing requires zero skill! These are simple to make and they are incredibly light cupcakes- great for birthdays, afternoon teas or the occasional dessert.
Makes: 12
Prep: 30 mins
Cooking Time: 25 mins
Ready In: 55mins + Cooling time
Carrot Cake:
- 150g Self Raising Flour
- 150g Grated Carrot
- 150ml Sunflower Oil
- 150g Soft Light Brown Sugar
- 1 Egg
- 1/2tsp Cinnamon
- 1/4tsp Ground Ginger
Icing:
- 200g Icing Sugar
- 50g Butter, at room temperature
- 1 Orange, grated zest only
- 100g Cream Cheese
- Chopped Pecans, Walnuts, Dash of Cinnamon or Orange Zest to Decorate
- Place 12 cupcake cases into a muffin tin and pre-heat the oven to 170C/ 150C Fan/Gas 3 .
- In a large bowl, beat eggs and soft light brown sugar with either the paddle attachment on a freestanding mixer or an electric whisk. Once combined, slowly add the flour, sunflower oil, cinnamon and ginger until thoroughly mixed. Tip in the grated carrot and carefully fold it into the cake batter with a spatula until it is evenly mixed through. Spoon into your 12 cupcake cases.
- Bake at 170C/ 150 Fan/Gas 3 for 20- 25 minutes until risen, golden and cooked through. Leave to cool slightly in the tin before putting onto a cooling rack to cool completely.
- To make the icing, beat the icing sugar and butter together until smooth. Then add the cream cheese and orange zest and beat until fluffy and thoroughly combined- this usually takes about 5 minutes. Either dollop on top of your cupcakes with a spoon, or for extra fancy cakes, use a piping bag. You can top with cinnamon, orange zest or, for older kids, chopped pecans or walnuts.
Method
- Place 12 cupcake cases into a muffin tin and pre-heat the oven to 170C/ 150C Fan/Gas 3 .
- In a large bowl, beat eggs and soft light brown sugar with either the paddle attachment on a freestanding mixer or an electric whisk. Once combined, slowly add the flour, sunflower oil, cinnamon and ginger until thoroughly mixed. Tip in the grated carrot and carefully fold it into the cake batter with a spatula until it is evenly mixed through. Spoon into your 12 cupcake cases.
- Bake at 170C/ 150 Fan/Gas 3 for 20- 25 minutes until risen, golden and cooked through. Leave to cool slightly in the tin before putting onto a cooling rack to cool completely.
- To make the icing, beat the icing sugar and butter together until smooth. Then add the cream cheese and orange zest and beat until fluffy and thoroughly combined- this usually takes about 5 minutes. Either dollop on top of your cupcakes with a spoon, or for extra fancy cakes, use a piping bag. You can top with cinnamon, orange zest or, for older kids, chopped pecans or walnuts.
Ingredients
Carrot Cake:
- 150g Self Raising Flour
- 150g Grated Carrot
- 150ml Sunflower Oil
- 150g Soft Light Brown Sugar
- 1 Egg
- 1/2tsp Cinnamon
- 1/4tsp Ground Ginger
Icing:
- 200g Icing Sugar
- 50g Butter, at room temperature
- 1 Orange, grated zest only
- 100g Cream Cheese
- Chopped Pecans, Walnuts, Dash of Cinnamon or Orange Zest to Decorate
Additional Information
The cake itself is dairy-free, but the icing is not so a simple suggestion to adapt this (if you need to) is to make a simple orange icing with icing sugar, water and orange zest instead.
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