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Mina Khan's Carrot Cupcakes with Cream Cheese Frosting

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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35 minutes
Serves 12 People
Not too Tricky

4 carrots peeled and grated

2 medium eggs

7oz caster sugar

30ml buttermilk

125ml Cold Pressed Rapeseed Oil (Mr.Hugh's of course!)

1 tsp vanilla extract

2 oz chopped walnuts

6 oz plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

1 tsp ground ginger


Preheat oven to 170 degrees

In a bowl whisk together carrots, eggs, sugar, oil, buttermilk, vanilla and walnuts.

In another bowl sieve flour, baking powder, baking soda, salt, cinnamon and ginger.

Stir flour mixture into carrot mixture until well combined.

Divide batter among muffin cases, filling each 3/4 full.

Bake on middle shelf for 25 mins

Allow cupcakes to cool completely before icing.

For cream cheese frosting: Beat 50g butter, 180g cream cheese and 200g icing sugar until smooth.

Pipe cream cheese frosting onto cooled carrot cupcakes!

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