Carrot Cupcakes

With Autumn approaching there's never been a better time to get acquainted with these cupcakes that pack a carrot kick.  

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 10 people


Preheat the oven to 180°C.

Line a 12 tin cupcake tray with 8-10 cupcake cases.

Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine.

Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs.

Mix well until you have a smooth batter.

Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted.

Remove when ready and allow to cool on a wire rack.

Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl.

Beat using an electric whisk until smooth.

Transfer to a piping bag fitted with a star-shaped nozzle.

Once the cupcakes are cool, pipe the icing on top in a swirl.

Sprinkle the desiccated coconut on top and serve on a cake stand.



For the Cupcakes

3 medium carrots, peeled and grated

100g soft light brown sugar

80g unsalted butter, softened

80g Golden syrup

2 medium eggs

150g self-raising flour

½tsp bicarbonate of soda

1tsp ground cinnamon

pinch of salt

For the Icing

50g unsalted butter, softened

110g low-fat cream cheese

225g icing sugar

1tsp vanilla extract

25g desiccated coconut, for garnishing