Traditional recipes

Carrot cupcakes

Carrot cupcakes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 12 to 16

Cooks In40 minutes plus cooling

DifficultySuper easy

Nutrition per serving
  • Calories 319 16%

  • Fat 18.2g 26%

  • Saturates 4.5g 23%

  • Sugars 22.2g 25%

  • Salt 0.4g 7%

  • Protein 4.9g 10%

  • Carbs 36.9g 14%

  • Fibre 1.2g -

Of an adult's reference intake


  • 125 g soft brown sugar
  • 125 ml sunflower oil
  • 2 large free-range eggs
  • 225 g plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 clementine
  • 200 g carrots
  • 75 g walnuts , plus extra to sprinkle
  • 200 g cream cheese
  • 110 g icing sugar

Recipe From

Jamie Magazine

By Kate McCullough


  1. Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.
  2. Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
  3. Coarsely grate the carrots and chop the walnuts, then fold into the batter.
  4. Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
  5. Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.

Watch the video: Healthy Carrot Cake Muffins