Making cupcakes gives toddlers a more manageable “personal” cake than the traditional large, sliced carrot cake. Try this moist and delicious carrot cupcake topped with a tasty maple icing
You could also bake these in ring moulds on a baking tray so that they look like mini carrot cakes with a swirl of icing on top…they would look very impressive for a tea party.
- 170g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp mixed spice
- Pinch salt
- 170g butter, room temperature
- 170g soft light brown sugar
- 3 eggs, beaten
- ½ tsp vanilla extract
- 2 tbsp sour cream or Greek yoghurt
- 140g grated carrot (2 large or 3 medium carrots)
- 110g raisins
- 140g icing sugar
- 4 tbsp maple syrup
- ¾ tsp water
- 30g pecans, chopped (optional)
- Preheat the oven to 190c/375F/Gas 5/Fan 170c. Line 2 muffin tins with paper cases.
- Sift together the flour, bicarbonate of soda, mixed spice and slat and set aside. Put the butter and sugar in a large bowl and beat until fluffy. Add the eggs, vanilla, sour cream and sifted dry ingredients and beat until just combined. Fold in the carrot and raisins.
- Spoon the batter into the prepared muffin tins, filling each paper case around 3/4 full (an ice-cream scoop is good for this). Bake for 18-22 minutes, until a toothpick inserted into the centre of the cupcakes comes out clean. Cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.
- To make the icing, put the icing sugar in a bowl and stir in the maple syrup.
- Add the water, a few drops at a time, to make an icing which will thickly coat the back of a spoon. Spread onto the cupcakes and sprinkle over the pecans (if using).
- The iced cupcakes will keep in an airtight tin for 3-4 days. Baked, un-iced cupcakes can be frozen for up to 1 month. Defrost for 2-3 hours at room temperature.
- Freeze un-iced.