Carrot cupcakes

Carrot cupcakes
Ideal for Easter or afternoon tea, treat the people you love with these pretty bakes.
Serves 12  / 
Prep 20 mins  / 
Cook 30 mins


180g light brown soft sugar
3 Co-op British eggs
150ml vegetable oil
200g Co-op self raising flour
2 tsp mixed spice
250g Co-op British carrots, grated
Zest of 2 oranges
100g Co-op unsalted butter, softened
200g icing sugar
100g Co-op light cream cheese
75g pack Co-op gummy carrots


Preheat the oven to 180°C/fan 160°C/Gas 4.

Line a 12-hole muffin or cupcake tin with paper cases.

Beat together the sugar and eggs until fluffy, then slowly add the oil while whisking, until well combined.

Sift and fold in half the flour, add the mixed spice, then sift and fold in the rest.

Stir in the carrot and half of the orange zest.

Spoon the mixture into the paper cases and bake for 20-25 mins, until golden and a skewer inserted into the middle comes out clean.

Leave to cool for 5 mins, then transfer to a wire rack to cool completely.

Meanwhile, beat the butter until soft.

Add the icing sugar, and whisk until smooth and fluffy.

Add the cream cheese and remaining orange zest, and beat until just combined.

Pipe or spoon on the icing and decorate with a gummy carrot on top of each cake.