Carrot Cupcakes with Orange Zest

Name: Carrot Cupcakes with Orange Zest
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 2 large eggs; 175 g golden caster sugar; 150 ml sunflower oil; 200 g self-raising flour, sifted; 3 tsp mixed spice; 2 medium carrots, coarsely grated; 1 tsp vanilla extract; 2 oranges, zest finely grated; 1½ 200g tubs Waitrose Light Soft Cheese; 50 g golden icing sugar, sifted

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Vegetarian

Makes12
CourseSnack
Prepare10 mins
Cook25 mins
Total time35 mins
Pluscooling and chilling

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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
2 oranges, zest finely grated
1½ 200g tubs Waitrose Light Soft Cheese
50g golden icing sugar, sifted

Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
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.
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 tip

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.

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