Carrot cupcakes

24 ratings

Prep Time:15 mins

Cooking Time:20 mins

Serves:18 Adults

Adapted from 101 Square Meals. A simple, sweet and tasty recipe.

Ingredients

225g / 8oz. of caster sugar
225g / 8oz. of grated carrots, raw
2 eggs
100 ml of vegetable oil
250g / 9oz. of white self-raising flour, sieved
100g / 3 ½ oz. low-fat cream cheese
55g / 2oz. icing sugar
Zest of one orange

Method

Preheat the oven to 200°C / 400°F / Gas Mark 6.
Line your tray with baking cases.
In a large bowl, mix the sugar, grated carrots, eggs and oil together. Fold in flour and mix until combined.
Divide the mixture between 18 baking cases, then bake for 15-20 minutes until the cupcakes have risen and a skewer inserted in the centre comes out clean.
Place on a wire tray to cool.
Beat the cream cheese, icing sugar and orange zest together. Spread over the cooled cupcakes.

What you will need

Cheese grater
Kitchen scales
Large muffin tray
Measuring jug(for liquids)
Mixing bowl
Wooden spoon

Nutritional Information:

All our recipes are nutritionally analysed by our team of experts.

1 cupcake contains

Energy

768kj

183kcal

Fat

6.7g

10%

Saturates

0.8g

Sugars

17g

19%

Salt

0.25g

FOOD SAFETY

Keeping food safe in your fridge

Keeping food chilled in the fridge slows down the growth of bacteria. Between 5°C and 63°C is called ‘the danger zone’, where bacteria on food can grow to a point where they can make you ill.

HEALTHY EATING

Fussy eaters

Picky or fussy eating is something most parents face at some point. It’s usually just a phase, but it can be worrying for parents.

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