Carrot cupcakes

I’ve never had Carrot cake before, but apparently these egg free carrot cakes taste just as good as the egg version, they’re light and fluffy and go down a treat at tea parties.

Cooking time: 15-20 minutes

Preparation time: 30 minutes

Makes 24 cupcakes

The Ingredients:

For the cake

  • 10oz Self raising flour
  • 6oz Soft brown sugar
  • ½ tsp Salt
  • 1 tsp Bicarbonate of soda
  • ½ pint Milk
  • ¼ pint Corn oil
  • 3 tbsp Golden syrup
  • ½ tsp Baking soda
  • ½ tsp Mixed spice
  • ½ tsp Nutmeg
  • ½ tsp Ground cinnamon
  • ½ tsp Vanilla essence
  • 1 Orange, zested
  • 1 Lemon, zested
  • 6oz Carrots, finely grated

For the cream cheese frosting

  • 10oz cream cheese
  • 5oz butter, softened 
  • 4oz icing sugar

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Sift the flour in to a bowl and add the sugar and salt then make a well in the centre
  3. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  4. Add the rest of the milk along with the oil, golden syrup, baking soda, mixed spice, nutmeg, cinnamon and vanilla essence and beat together to make a batter
  5. Stir in the orange zest, lemon zest and carrot until thoroughly mixed
  6. Add the mixture to cupcake cases and cook in the oven for 15-20 minutes (until they look brown and bounce back when touched)
  7. Remove the cakes from the oven and allow to cool whilst you make the cream cheese frosting
  8. To make the frosting, sift the icing sugar in to a bowl and add the soft butter and beat well until smooth.
  9. Add the cream cheese and beat until all of the ingredients are mixed well
  10. Chill the frosting in the fridge for 10 minutes and then either pipe or spread the frosting on top of each cupcake. These are best kept chilled (if they last that long). I also made mini carrots out of green and orange flavoured sugar dough
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5 Responses to Carrot cupcakes

  1. M P says:

    Hi there,

    Is there a substitute for the corn oil? Can I use butter instead?

    • Jude says:

      I haven’t tried using butter, all the recipes I have seen always use oil of some sort? You may find that if you use butter it dries The cake out quicker. Let me know how you get on if you try it.

    • James says:

      You can substitute the corn oil with veg oil, canola or sunflower oil and there is no need to change measurement. 🙂

  2. Wirda says:

    These cupcakes are great, made a few adjustments to the measurements of the spices but thats only because I love to pack a punch in my cakes hehe. This recipe is always a big hit with people I have made it for and make a great cake as well, loving that it doesn’t include eggs so my little ones can eat it as well.
    Thank you

  3. Wirda says:

    These are delish, I have used this recipe and made a cake. Always a big hit, people are so surprised when I tell them there isnt any eggs in it. Thanks for posting.

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