Thursday 18 January 2018

Carrot-Cake Cupcakes with a Creamy Orange Icing

Carrot cake is one of my personal favourites. The cake remains very moist for a number of days because of the fruit and the almonds. It makes a fantastic lunch-box filler, too.

What you need

For the cupcakes 4 large eggs

4oz/110g caster sugar

10oz/275g self-raising flour

1/2 tsp salt

1oz/25g ground almonds

1 dsp mixed spice

14oz/400g grated carrot

1 small tin pineapple, about 4-5 rings, finely chopped

2oz/50g desiccated coconut

8oz/225g sultanas

4oz/110g melted butter For the orange icing 3oz/75g butter

6oz/175g icing sugar

Zest and juice of one orange (keep the orange segments to garnish, if desired)

1 Pre-heat the oven to 170 C/325 F/Gas Mark 3. Line a 12-cup muffin tray with paper muffin cases.

2 To make the cupcakes, in a large mixing bowl whisk the eggs with the caster sugar until it reaches the ribbon stage similar to that of a whisked egg sponge.

3 Sift the flour together with the salt, ground almonds and mixed spice. Fold the sifted flour mixture into the egg mixture and combine very gently. Then add the carrots, pineapple, coconut, sultanas and butter. The consistency will be quite firm initially, but as you mix in the flour it will loosen up a little.

4 Pour the mixture into the prepared muffin cases and bake for up 40-45 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.

5 To make the orange icing, mix all the ingredients together at a high speed until the icing is light and fluffy. Spread it over the cupcakes and garnish with some pieces of segmented orange, if desired.

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