Carrot cupcakes

Top these zesty carrot cupcakes recipe with fluffy marshmallow icing for fun party treats
By Lisa Harris
Carrot cupcakes
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the cakes

  • 2 eggs
  • 175 g brown muscovado sugar
  • 150 ml sunflower oil
  • 100 g wholemeal self-raising flour
  • 100 g self-raising flour
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves, or nutmeg
  • 1 tsp cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 200 g carrots, grated
  • 2 oranges, zest

For the marshmallow icing

  • 2 egg whites
  • 50 g caster sugar
  • 1 tsp vanilla extract


1. For the cakes: preheat the oven to 180C/160C fan/gas 4. Place 12 cupcake cases in a deep cupcake tin.

2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 3 minutes until light and fluffy.

3. Gently fold in the flour, spices, bicarbonate of soda, vanilla extract, grated carrot, and half the orange zest, until thoroughly combined.
4. Divide the mixture between the cases and bake for 20-25 minutes until well-risen and golden brown. Remove from the oven and leave to cool.

5. For the icing: in a glass bowl over a pan of simmering water, whisk the egg whites and sugar together for 5 minutes or until the sugar has dissolved and the mixture is hot to the touch. Make sure the water isnt touching the bottom of the bowl.

6. Remove from the heat, and continue beating for 7 minutes until light and marshmallow-y.

7. Add in the vanilla extract and mix through.

8. Top each cupcake with a swirl using a spoon, or pipe using a round nozzle, and sprinkle with the remaining orange zest and a touch of ground cinnamon.

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