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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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trcy1066

trcy1066 13 May 2011 13:07

This is the 2nd time of using this recipe. I added a mashed banana for extra moistness and a tub of medium fat cream cheese with a Devon lemon curd full fat yogurt and some icing sugar for the topping. Worked brilliantly. I think the secret with the topping is to wait until the cupcakes are cold and not to over mix the topping.

CatarinaK

CatarinaK 12 August 2010 11:29

Hi I made a load of these yesterday for my OH work colleague. This was my second time. I did a Jamie Oliver lime topping with mascarpone, full fat cream cheese with lime zest and juice with icing sugar. They turned out lovely and tasted good. CatarinaK

veggiecharley

veggiecharley 12 May 2010 20:13

I thought these were gorgeous... as for the icing I didn't think twice about using full fat cheese- if I'm making a batch of cakes calorie counting goes out the window, it's all about indulgence! They looked very pretty too.

BlowUpChurch

BlowUpChurch 07 November 2009 18:17

These are the most delicious, light and fluffy cupcakes I've ever made. I noticed the icing problem too, but it was nothing a bit of extra icing sugar and a chill couldn't solve. They're just as lovely without the topping, too.

Fredda50

Fredda50 16 October 2009 07:06

I have made muffins several times before but these are the best, the easiest and the most tasty.

jennyeleri

jennyeleri 10 September 2009 18:09

Absolutely gorgeous and to make them even healthier I replaced 50ml of oil with freshly squeezed orange juice. Made them super moist and lower fat! what more could you want :-) With the icing I found myself using less cream cheese and more icing sugar and still having to chill for quite a while before it thickened. Trying them again today for a work lunch so will see if I can master the topping this time :-)

emmadawson

emmadawson 26 August 2009 15:17

Made these cakes for my two year old's birthday party - a huge hit with babies and parents alike. Followed the cake recipe to the letter (very unlike me!) and wouldn't change a thing. I made the icing with mascarpone and icing sugar - full fat I know but they are babies after all! Turned out perfectly with some little gold stars sprinkled on top...

Mad cow

Mad cow 12 January 2009 17:19

These cakes are fab! I have made them on a number of occasions and everyone always asks for the recipe.

GeorgeP

GeorgeP 24 August 2008 18:36

Great recipe with delicious results. I have to confess to having used full fat cheese and waited until the cakes were pretty cool before trying to ice them. I then had no problems. Will try adding some orange juice next time since they were slightly too dry for my taste, but still very nice.

ginsoak

ginsoak 14 August 2008 14:09

these were excellent! really easy to make, incredibly tasty...and sadly all gone now. i used full fat cream cheese in the topping (well, why not) and it complemented the flavour of the cakes brilliantly. will definitely do these again.

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4 stars out of 5

Average user rating Based on 243 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