• 175 g self-raising flour, sifted
  • 100 g Fairtrade light soft brown sugar
  • 150 g carrots, peeled and grated, plus a few strips for decorating
  • Zest of ½ an orange
  • 50 g walnuts, chopped
  • ½ tsp mixed spice
  • 1 tsp baking powder
  • 2 tbsp golden syrup
  • 125 ml sunflower oil
  • 2 medium British free-range eggs, beaten

For the icing:

  • 80 g unsalted butter, softened
  • 80 g icing sugar
  • 200 g cream cheese
  • 1 pack mini carrot decorations
  • 45 g tube of chocolate mini eggs


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tin with 12 cases.

  2. 2

    In a large bowl, place the flour, sugar, carrot, orange zest, half the walnuts, the mixed spice and the baking powder. In a separate bowl, gently beat together the golden syrup, sunflower oil and eggs.

  3. 3

    Pour the wet ingredients into the dry and mix well. Spoon into the paper cases and bake for 25 minutes. Cool completely.

  4. 4

    Meanwhile, make the icing: whisk together the butter and icing sugar until soft. Stir in the cream cheese and whisk until combined. Spoon into a piping bag with a star-shaped nozzle.

  5. 5

    Pipe the icing onto the cooled cupcakes and decorate with the remaining walnuts, the extra carrot strips and the mini carrots and eggs.

Nutritional Details

Each serving provides
  • Energy 1708kj 408kcal 20%
  • Fat 28.0g 40%
  • Saturates 10.2g 51%
  • Sugars 25.3g 28%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1691kj/404kcal

Each serving provides

34.8g carbohydrate 1.1g fibre 3.7g protein

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