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Carrot Cupcakes with Orange Zest

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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.

Cook's tips

You can make 18-20 smaller cakes in fairy cake cases, if you prefer. Cook for 18-20 minutes. For added texture and flavour, try adding chopped nuts or pecans to the mixture. Once the cakes are frosted they should be eaten within a couple of hours or stored in the fridge.

Comments and images

Average user rating 4 stars out of 5

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helenb08

helenb08 14 April 2008 22:29

I agree - liked the cupcakes but not sure about the topping!

becks

becks 14 April 2008 19:07

Great recipe - easy and tasty. I also made a batch with about 60ml of the oil replaced with some fresh orange juice, from the orange I used for the zest, whiched worked well and made them a bit healthier. The frosting was yummy, but I agree with the other comments - too runny. I added more icing sugar, and left it in the fridge overnight (and kept the cakes in the fridge too).

Louisa1

Louisa1 09 April 2008 17:35

I found the cake recipe for this fantastic and it made 12 very generous, golden muffins which smelt and tasted delicious. Was very dissappointed with frosting however and in the end didnt bother with. Only used half the amount of cream cheese suggested with extra icing sugar and still far too sloppy. Waited a long time for it to firm up in fridge but this didnt happen - wasn't convinced of taste either so decided to enjoy muffins on their own. WIll make cakes again but look around for alternative topping.

mad_Lottie

mad_Lottie 09 April 2008 12:28

Mmm - great recipe! Texture was lovely and moist and combination was great with cream cheese icing which I too thought was a perfect consistency after chilling (I had loads of the icing left though, so I think you could make it with just two thirds of the quantities specified for the icing). My boyfriend wasn't keen on the icing (he's a bit fussy though) so I'm goiong to make a variation with white chocolate and orange zest instead and will let you know how they turn out.

Cat_Payne

Cat_Payne 08 April 2008 18:12

Found this recipe fantastic :) One of the very few baking recipes that I have completed that when finished look exactly like the picture!! The recipe does mention that the icing should be chilled until needed, during this time it thickens which I personally found a perfect consistency to plonk on top of the cupcakes. Very moreish though :s

Suzanne_Casson

Suzanne_Casson 06 April 2008 10:17

The frosting is far too sloppy and runs straight off the cakes; it needs more icing sugar or less soft cheese - maybe there is a mistake in the recipe?

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4 stars out of 5

Average user rating Based on 227 ratings

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Nutritional Info

Typical values per serving:
Energy 325.0kcal
Sugars 22.9g
Fat 18.5g
Saturated Fat 4.5g
Salt 0.4g

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This recipe was first published on Waitrose.com in April 2008