Carrot cupcakes

Name: Carrot cupcakes
Ingredients: 15 ml/1 tbsp orange juice; 30 ml/2 tbsp clear honey; 225 g/8 oz/1 cup cream cheese; 175 g/6 oz/1 cup walnuts, chopped; small quantity angelica; orange food colouring; 50 g/2 oz marzipan; 350 g/12 oz grated carrot, squeezed dry; pinch of salt; 2.5 ml/½ tsp grated nutmeg; 5 ml/1 tsp ground cinnamon; 225 g/8 oz/2 cups self-raising (self-rising) wholemeal (whole-wheat) flour; grated rind and juice of 1 orange; 200 ml/7 fl oz/scant 1 cup vegetable oil; 3 eggs; 225 g/8 oz/1 cup caster (superfine) sugar

Preparation info

Makes
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

These wonderfully tasty cakes are made using an easy all-in-one recipe. The mixture is enriched with grated carrots, which add sweetness as well as keeping the cakes moist and light.

Ingredients

225 g/8 oz/1 cup caster (superfine) sugar
3

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a bun tin (pan) with paper cases.
Beat the sugar, eggs, oil, orange rind and juice together until light and frothy. Sift in the flour, spices and salt and beat for a further minute. Stir in the carrots and nu