Carrot, Orange and Cinnamon Cupcakes

Carrot, Orange and Cinnamon Cupcakes

My first recipe post has got to be Carrot Cake Cupcakes…. mainly because carrot cake is Dale’s favourite cake and I owe him as he has been spending most of his free time recently setting up my blog! I also torture him with my baking as I’m always baking cakes for someone else or work and never him, he often gets the scraps or the ones that didn’t quite work out.

So I dedicate this recipe to Geek Boy aka Dale :-)

I found the cupcake recipe in a book that my best friend got me for Christmas (Special Cupcakes from Wendy Sweetser), the recipe indicated it was sweeter than the usual carrot cake so I was instantly intrigued! This recipe was really easy to follow and took no time at all to prepare, although I decided to use Lola’s cream cheese frosting (Making Cupcakes with Lola) as I wanted to keep some tradition to the carrot cake recipe.  However I found the consistency of the frosting didn’t work for me as I like my frosting to be dense so it’s easier to pipe!

Although the consistency may have not been right, it went perfectly with the cupcakes. They were the perfect gift to Dale to say thanks!

The Recipe

(Adapted from Special Cupcakes from Wendy Sweetser and Making Cupcakes with Lola)


  • 160ml sunflower oil
  • 175g light muscovado sugar
  • 2 x eggs
  • 1 x orange finely grated
  • 175g self raising flour
  • 1sp ground cinnamon
  • 75g chopped walnuts
  • 50g raisins
  • 200g grated carrots

Cream cheese frosting

  • 65g soft butter
  • 250g cream cheese
  • 200g sifted icing sugar


Set your oven to 180°c/350°f/gas mark 4. Line a 12 cup muffin tin with paper cases.

Measure out all your ingredients in 3 separate bowls, in one bowl whisk the sunflower oil, eggs and orange. Sift the flour and cinnamon in another bowl and in the final bowl combine the carrots, raisins and walnuts. Once you have everything weighed out it’s time to put all together, pour the egg mixture into the flour and combine then place the carrot mixture and mix.  Spoon the combined mixture into the paper case and place in the oven for 25 – 30 minutes. They will be ready when they are firm to touch, let them cool in the muffin tin for 10 minutes and then place on the wire rack to cool completely.

For the frosting mix the butter and cream cheese together until smooth, then add the sifted icing sugar in a little at a time. Once all the icing sugar is mixed in give it a final beat and place in the fridge to set.

Once the cupcakes have cooled completely, pipe the frosting on using a piping bag and star nozzle. To decorate I used the remaining chopped walnuts and a sprinkle of cinnamon.

If you have any questions about this recipe or my blog please leave your comments below.


Leanne xx