Individual carrot cakes
Individual Carrot Cakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Adapted from Sarah Cook's recipe in the BBC Good Food Magazine (May 2010 issue). The recipe is super in that there is not as much sugar as other recipes I've tried and I love the proportion of carrots, making the cakes very light.  I increased the quantities from 12 to 18 muffins and lowered the sugar quantity even more, adding extra zest to the frosting for more zing, and on the icing quantities as I had too much in proportion to the cake mix. This recipe is also delicious if you replace the orange with an organic unwaxed lemon. Makes 18 large carrot cakes using muffin moulds and paper cases (@ 7cm diameter) or one large cake.
Course: teatime
Cuisine: British
Keyword: Carrot cakes, carrot cupcakes, cupcakeday
Servings: 18 cakes
Calories: 300 kcal
Author: Jill Colonna
  • 300 g (10.5oz) plain flour or half each of plain and wholemeal flour
  • 225 g (8oz) soft light brown sugar
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tsp gingerbread pain d'épices or mixed/pumpkin spice
  • zest of an unwaxed orange keep some aside for the icing
  • 3 eggs
  • 225 g (8oz) sunflower oil or other neutral oil
  • 300 g (10.5oz) organic carrots finely grated (weight after peeled)
  • 75 g (3oz) butter softened
  • 225 g (8oz) soft cheese at room temperature (e.g. Philadelphia)
  • 75 g (3oz) icing/confectioner's sugar sifted
  • 1 tsp vanilla extract or add 1 tsp zest from the orange
  • Sprinkles or crushed pecan nuts to decorate (optional)
For the cakes:
  1. Heat oven to 180°C/360°F/160°C fan (Gas 4).
  2. In a large mixing bowl, mix the flour, sugar, baking powder, bicarbonate of soda, spice and orange zest.  Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
  3. Prepare 18 muffins lined with paper cases. Divide the mixture between cases and bake for 20-22 minutes until a skewer poked in comes out clean.  (If making a large cake, then bake for 40-45 minutes or until the skewer comes out clean and leave to cool in the tin for 10 minutes before transferring to a cooling rack).
To make the icing:
  1. Beat the butter until creamy, then beat in the soft cheese, icing sugar and vanilla/orange zest.  Either swirl the icing on top of the cakes using a palette knife or use a piping bag with a star tip to pipe out spiral toppings and sprinkle with edible glitter to your fancy.

Recipe Notes

Jill Colonna