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Carrot Cake Cupcakes



.Suitable for freezing
. Preparation




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


For the Cakes

  • 175g brown muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • Zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated
  • Orange coloured sprinkles (to decorate)

For the Topping

  • Spiced cream cheese
  • 85g cream cheese, softened
  • 75g butter, softened
  • 3/4 teaspoon ground allspice
  • 480g icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


For the Cakes

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.
  2. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.
  3. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
  4. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean.
  5. Cool on a wire rack before icing.

For the Topping

  1. In a medium bowl, beat the cream cheese, butter and allspice together.
  2. Gradually mix in the icing sugar, vanilla and milk until the mixture is spreadable.
  3. Spread or pipe on your cakes.

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