Carrot Cup Cakes

Light, moist, and with a delicately spiced flavour our carrot cupcakes definitely have the wow factor!

  • 140g Self Raising Flour
  • 175g Caster Sugar
  • 1tsp Baking Powder
  • 1tsp Ground Cinnamon
  • 1tsp Gound Ginger
  • 150ml Vegetable Oil
  • 140g Grated Carrot
  • 2 large Free range eggs
  • 1tsp Vanilla Extract
  • 25g Cream Cheese
  • 100g Icing Sugar
  • few drops Vanilla Extract
  • 25g Butter, softened

Follow these steps

  • Pre-heat the oven to 180degC. Combine the flour, sugar, baking powder, cinnamon and ginger in a large mixing bowl. Add the oil, grated carrot, eggs & vanilla extract and mix thoroughly until all the ingredients are well combined. Line a large muffin pan with paper cases then half fill each case with the mix.
  • Bake for 20-25 minutes, or until golden brown and springy to touch. Remove to a wire rack and leave to cool completely.
To prepare other elements:
  • Make the topping – combine all the ingredients together in a mixing bowl and beat until light & creamy. Spread over the top of each cake – decorate with marzipan carrots if desired (see note below)
  • To make marzipan carrots – colour some pale marzipan with orange food colouring and shape into mini carrots. Add a little green colour to another small piece of marzipan & shape into tiny leaves for the carrot tops!
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