Carrot cupcakes with orange cream cheese icing

When the nights start drawing in and the weather turns a bit chillier, it is lovely to come home to the warm welcome of some hearty baking with a fresh pot of tea!  With Halloween last weekend and Bonfire Night to look forward to, these carrot cupcakes are the perfect Autumnal treat.


  • 225g carrots, peeled and trimmed
  • 130g raisins, optional
  • 2 large eggs, free range
  • 130g caster sugar
  • 120ml corn oil
  • ½ teaspoon vanilla extract
  • Grated zest of 1 orange
  • 120g plain flour
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt
  • 1 teaspoon ground cinnamon


  • 175g cream cheese
  • 450g icing sugar, sifted
  • 125g butter, at room temp
  • Grated zest of 1 orange


Preheat oven to 160⁰C(fan)/180⁰C/350⁰F/gas mark 4 and line a couple of 12 hole muffin trays with bun cases.

Finely grate the carrots and drain off any liquid. Combine the grated carrots and raisins in a large bowl using a wooden spoon.

In a large mixing bowl whisk the eggs and sugar together for several minutes and then add the oil, vanilla extract and orange and beat well.

Sift the flour, bicarbonate of soda, salt and cinnamon into separate bowl, then gradually add these ingredients to the egg and sugar mixture, beating well after each addition. Pour this mixture into the bowl containing the carrots and raisins and incorporate using a wooden spoon or spatula until they are evenly blended.

Carefully spoon the mixture into the cupcakes cases, filling them to about two thirds full. Bake in the oven for about 20-25 minutes – the cupcakes will be quite dark brown in colour and feel spongy to the touch. Remove from the oven and leave cakes to cool in their tins for about 10 minutes before placing on a wire rack to cool.

To decorate, place all the topping ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale, this can take several minutes. Cream cheese icing must be stored in the fridge, but it keeps well. Before reusing, bring to room temperature and beat again.

Top tip: decorate the cupcakes with ground cinnamon or orange zest for a pretty finishing touch.

Source: Cupcakes from the Primrose Bakery – buy here.

Posted on 2nd November 2011 by LouLou, tagged with:

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