Ingredients

The following ingredients have 12 Servings
  • 225g grated carrots
  • 130g raisins
  • 2 large eggs
  • 130g caster sugar, preferably golden
  • 120ml Mazola Corn Oil
  • ½ tsp vanilla extract
  • 2 tsp fresh orange zest
  • 120g plain flour
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp cinnamon

Instruction

  • Preheat the oven to 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 an extra sprinkling of cinnamon or with an edible carrot cake topper.