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To make the cake:

  • 170 g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • pinch of salt
  • 170 g butter, room temperature
  • 170 g soft light brown sugar
  • 3 eggs, beaten
  • 1/2 tsp vanilla extract
  • 2 tbsp sour cream or Greek yoghurt
  • 140 g grated carrot
  • 110 g raisins

To make the Icing:

  • 140 g icing sugar
  • 4 tbsp maple syrup
  • 3/4 tsp water
  • 30 g pecans, chopped (optional)


  1. Preheat the oven to 190c/375F/Gas 5/Fan 170c. Line 2 muffin tins with paper cases.
  2. 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.
  3. 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.
  4. To make the icing, put the icing sugar in a bowl and stir in the maple syrup.
  5. 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).
  6. 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.
  7. Freeze un-iced.
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