Carrot cupcakes

Carrot cupcakes

A different twist on carrot cake, this recipe for carrot cupcakes makes 12 moist, sweet and delicious buns that are great for parties or picnics.

By , 21 September 2015
Carrot cupcakes
  • Ready in: 75 mins
  • Serves: 12
  • Price: 22p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars high
  • Salt low
  • Energy 1260KJ 301KCAL
of your reference intake.
Typical energy values per 100g: 1260kJ/301kcal.
  • 50g sultanas
  • 50g Asda Ready-To-Eat Dried Apricots, roughly chopped
  • 2 small oranges, zest of
  • 3 tbsp freshly squeezed orange juice (plus 2 tbsp for icing)
  • 200g Asda Plain Wholewheat Flour
  • 2 level tsp baking powder
  • 2 level tsp mixed spice
  • 75g Asda Organic Seed Mix
  • 40g Asda desiccated coconut
  • 125g caster sugar
  • 2 large free-range eggs
  • 75ml sunflower oil
  • 75ml semi-skimmed milk
  • 115g carrots, grated
  • 115g icing sugar
  • Put the sultanas and chopped apricots in a bowl with the zest of 1 orange and 3 tbsp orange juice and set aside for 20 minutes.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put 12 cupcake cases on a baking tray. Sift the flour, baking powder and mixed spice into a large bowl. Add the seeds and coconut and stir to mix.

  • In a separate bowl, beat together the sugar, eggs and oil until the sugar starts to dissolve. Add the milk then add to the dry ingredients with the grated carrot and soaked dried fruit. Stir with a large metal spoon until just mixed (make sure you don’t over mix or the cupcakes will be tough).

  • Spoon the mixture into the cases. Bake for 20-25 minutes or until risen and golden. Cool on a wire rack.

  • Mix the icing sugar with enough orange juice to make a coating icing, adding it a teaspoon at a time. Drizzle a little on each cupcake. Sprinkle a little orange zest on top.