Ingredients Jump to Instructions ↓

  1. 225g grated carrots

  2. 130g raisins

  3. 2 large eggs

  4. 130g caster sugar, preferably golden

  5. 120ml Mazola Corn Oil

  6. tsp vanilla extract

  7. 2tsp fresh orange zest

  8. 120g plain flour

  9. 1tsp bicarbonate of soda

  10. Pinch of salt

  11. 1tsp Cinnamon

  12. 175g cream cheese

  13. 450g icing sugar

  14. 125g unsalted butter, at room temperature

  15. Zest from one orange

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160ºC (fan)/180ºC/350ºF/gas mark 4. Line two 12 hole muffin tins with cupcake cases or papers.

  2. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat well.

  3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after each addition.

  4. Then pour this mixture into the bowl containing the carrots and raisins and mix by hand using a wooden spoon or spatula until they are well incorporated.

  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.

  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel spongy to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool.

  7. For the orange cream cheese icing: Place all ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale.

  8. Once you have iced the carrot cupcakes with this icing, you can finish them off with a sprinkling of cinnamon


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