Style & Then Some

RECIPE: Autumnal cupcakes

carrot cake cupcakes thanksgiving recipes

I have a brilliant carrot cake recipe that I always crack out at this time of year, when all the leaves turn orange and the air becomes frosty and hard. It’s the perfect antidote to Autumn weather because it involves a lot of vitamin C in the carrots and oranges, and I always add generous amounts of ginger, cinnamon and nutmeg to give it some extra zing.

The other day I thought I’d experiment with making the cake into cupcakes, so that they could be a fun, bite-size snack or party food. The resulting recipe is below – my apologies for the American measurements, but I’m a big fan of the ‘cup’. Much more easily portable than a set of weighing scales, if you’re not cooking in your own kitchen.


– 1 and a half cups of self-raising flour

– half a cup of light muscovado sugar

– half a teaspoon of salt

– 2 teaspoons of baking powder

– 1 egg

– half a cup of milk

– quarter of a cup of vegetable oil

– 2 carrots, peeled and finely grated

– 2 oranges, the peel finely grated and the juice squeezed out of them, pips strained out

– half a teaspoon of nutmeg, 1 teaspoon of cinnamon, 1 generous tablespoon of ground ginger

Preheat the oven to 220 C. Sift the dry ingredients together, then add the egg, milk and vegetable oil and stir well. Grate the carrots and orange peel together, then add the orange juice to the peel mixture. Add all the peel/juice mixture to the cupcake mixture, and stir together thoroughly. If it doesn’t smell spicey enough at this point I tend to add more ginger and/or cinnamon at this point. I like my cupcakes to be flavoursome! Spoon the mixture into cupcake cases and bake for around 15 minutes, until they are going slightly golden on top.

For the icing:

– 6 oz/175 g soft cheese

– 2 oz/50 g soft margarine or butter

– 4 oz/100 g icing sugar

Blend these ingredients together and stir really well, until entirely smooth and lump free. (Using an electric whisk helps!) Let the cupcakes cool when they  come out of the oven, then spread the icing on and grate a little bit of carrot or orange peel on to each one for decoration.


About Sophie Caldecott

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3 comments on “RECIPE: Autumnal cupcakes

  1. Aisling Lavelle
    November 1, 2011

    This sounds good – veg and fresh fruit in cakes seems to be all the rage at the moment! Have you ever tried using dessicated coconut and pineapple in carrot cake too? Makes the batter implausibly sloppy but oh my, it works!
    Oh also – cups ARE so much more convenient but check out this post on their potential inaccuracy:

  2. blondekatie
    November 3, 2011

    mmm these look YUM. I loooove cream cheese frosting too.

  3. Sophie Caldecott
    November 3, 2011

    I’ve heard dessicated coconut and pineapple works well – I’d try that if it was a straight carrot cake recipe, but this batter is already slushy enough with the orange! Thanks for the cups tips, you’re right, it is a danger…

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This entry was posted on November 1, 2011 by in And Then Some and tagged , .
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