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Waitrose

Carrot Cupcakes with Orange Zest

Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual versions of the classic teatime favourite - carrot cake.

Preparation time:
10 minutes
Cooking time:
20 minutes to 25 minutes
Total time:
30 minutes to 35 minutes 35 minutes
Makes:
 12

Ingredients

  • 2 large eggs
  • 175g golden caster sugar
  • 150ml sunflower oil
  • 200g self-raising flour, sifted
  • 3 tsp mixed spice
  • 2 medium carrots, coarsely grated
  • 1 tsp vanilla extract
  • Finely grated zest of 2 oranges
  • 1½ x 200g tubs Waitrose Light Soft Cheese
  • 50g golden icing sugar, sifted

Method

  1. Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
  2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
  3. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
  4. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
  5. For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest, or, as shown, make long strips of zest using a zester.