Carrot cake cupcakes recipe

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makes: 12
Skill: medium
Cost: cheap
Prep: 40 min
Cooking: 25 min

Nutrition per portion

RDA
Calories 473 kCal 24%
Fat 22.7g 32%
  -  Saturates 9.3g 47%
Carbohydrates 64.5g 24%
  -  of which Sugars 57g 63%
Protein 3.7g 7%
Salt 0.21g 4%
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  • These sweet carrot cake cupcakes by Primrose Bakery are packed with grated carrot, raisins, orange zest, and infused with cinnamon. 

    Each of these deliciously moist carrot cake cupcakes is topped with creamy, orange-flavoured icing. The frosting is made with just four ingredients; cream cheese, icing sugar, butter, and orange zest. You can leave the orange zest if preferred for just a classic cream cheese frosting instead. This cupcake recipe makes 12.

    Ingredients

    • For the carrot cake cupcakes:
    • 225g grated carrots
    • 130g raisins
    • 2 large eggs
    • 130g caster sugar, preferably golden
    • 120ml Mazola Corn Oil
    • ½tsp vanilla extract
    • 2tsp fresh orange zest
    • 120g plain flour
    • 1tsp bicarbonate of soda
    • Pinch of salt
    • 1tsp cinnamon
    • For the orange cream cheese icing:
    • 175g cream cheese
    • 450g icing sugar
    • 125g unsalted butter, at room temperature
    • Zest from one orange

    Method

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

    • 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.

    • 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.

    • 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.

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

    • 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.

    • 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.

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

    Top tips for making carrot cake cupcakes

    These carrot cake cupcakes will keep well in an airtight container for a few days and should be kept at room temperature.

    The icing must be stored in the fridge as it contains cream cheese but will keep well. Before reusing, let it come to room temperature and then beat again.

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