Carrot Cake Cupcakes With Orange Cream Cheese Frosting

After a few requests here is the recipe for the carrot cake I made earlier in the week. This makes enough for 12 cupcakes. I have also used the recipe to fill a 7 inch square cake tin and baked in oven for approx 40mins. It is quite a healthy recipe (without the frosting!!).


75g Sultanas
200g plain wholemeal flour
1 tbsp ground mixed spice
1/2 tsp bicarbonate of soda
1 tsp baking powder
200g soft dark brown sugar
150ml sunflower oil
Zest 1 large orange
2 tbsp orange juice
2 large eggs
200g grated carrots
45g ground almonds
45g walnut halves

For frosting:
200g cream cheese
Zest of 2 oranges
1 tsp orange juice
Sifted icing sugar (adding to taste so may need up to 100g)


  1. Preheat oven to 180 degrees. NB oven temp for fan assisted oven. Soak sultanas in hot water for approx 10mins
  2. Mix together flour, spices, bicarb and baking powder.
  3. In a separate bowl mix together sugar, oil, zest, juice and eggs and whisk until lighter in colour and frothy.
  4. Fold in flour mixture and then add sultanas (drained) carrots, almonds and walnuts.
  5. Put mixture into cupcake cases and put in oven for approx 20mins or until inserted skewer comes out clean.
  6. Mix together all ingredients for frosting, adding small amounts of icing sugar until tastes sweet and yummy!
  7. When cupcakes are cold add frosting to top.
  8. Invite friends round, put kettle on and share out your lovely cupcakes!

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