Moreishly moist carrot cupcakes

    40 min

    Discovered this recipe by mistake - had a load of carrots in the kitchen and needed to use them - definitely the best decision I've ever made! They're moist and delicious, give them a try!


    London, England, UK
    14 people made this

    Makes: 12 cupcakes

    • 110g margarine or butter, softened
    • 110g light muscovado sugar
    • 2 eggs
    • 110g self raising flour
    • 1 pinch salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 175g finely grated carrots
    • 1 teaspoon milk (optional)
    • For the icing
    • 75g icing sugar
    • 2 1/2 teaspoons water
    • 1/2 teaspoon vanilla extract

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Prepare cupcake tin with cupcake cases. Preheat oven to 170 C / 150 C Fan / Gas 3.
    2. Cream together butter and sugar with electric whisk or wooden spoon till light and fluffy.
    3. Gradually beat in the eggs, adding a little flour to prevent curdling.
    4. Mix in salt and spices, salt and sift in remaining flour.
    5. Fold carrots into the mix, add a teaspoon of milk if the mix seems too thick (optional). Spoon mixture evenly among 12 cupcake cases.
    6. Place into the oven for 20 minutes, or till a skewer inserted in the centre comes out clean. Remove and let cool on a wire rack.
    7. Make the icing by mixing together the icing sugar, water and vanilla. If too thin, add more sugar; if too thick, add more water. Drizzle over the cupcakes when they're completely cool.

    Cook's note

    Each cupcake is 205 calories. Cupcakes come out with flat tops, ideal for frosting.

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