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Carrot Cupcakes with Orange Zest
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Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual versions of the classic teatime favourite - carrot cake.
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
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.
Typical values per serving:
This recipe was first published in April 2008.