Carrot Cake Cupcakes

I made cupcakes!Β This has always been my favourite recipe as a sandwich cake, so I thought I’d make diddy ones so I can bring them onto my journalism course tomorrow. Don’t say I don’t know how to treat people :p

You can make carrot cake in many different ways. I like it this way, with sultanas, but if you fancy putting walnuts in them it’s totally up to you. Just substitute the weight of the sultanas with the same weight in chopped nuts. You can also decorate them with orange zest or walnuts.

It’s been a strange week at the Press Association, I’ve been talking to people on the phone for interviews, which is really scary… And I’ve been writing article after article, as well as learning media law and short hand. It’s so weird being on this course and writing like a professional, as I’ve been writing for you guys for nearly three years now (God, has it been that long?!) Maybe one of these days you’ll see my name in a newspaper and be dead proud of your online blog-writing vegan friend. Fingers crossed!

Carrot Cake Cupcakes

Carrot Cake Cupcakes


For the cake

225g of grated carrots

170g of caster sugar

170g of sultanas

280g of self-raising flour

1 teaspoon each of cinnamon, nutmeg and ginger

200g of vegan margarine

200ml of orange juice

1 teaspoon of orange zest

Half a teaspoon of vanilla extract

A pinch of salt

For the icing

115g of vegan margarine

170g of icing sugar

Half a teaspoon of vanilla extract

Cake decoration (my little sister bought me some for my birthday)


  1. Pre-heat the oven to 170 degrees Celsius, and prepare some cupcake cases
  2. Cream the margarine and sugar until light and fluffy, then add the grated carrot and sultanas
  3. Slowly add the orange juice and zest
  4. Add the flour, salt, spices and vanilla and mix (but do not over mix, it makes the mixture all rubbery and horrid)
  5. Spread into the cake tins and bake for about 20 minutes until golden brown and cooked through
  6. Once they’re cool, spread with the icing (just mix the icing ingredients until creamy) and top with cake decorations or more orange zest.

Makes 24


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