Carrot cupcakes

Carrot cupcakes

dessert recipes | makes 12–16

1. Preheat the oven to 200C/gas 6. Beat the sugar, oil and eggs. Fold in the flour, spices, baking soda and powder, clementine zest and a pinch of salt. Stir in the carrot and walnuts. Divide the mixture between 12–16 lined cupcake-tin holes. Bake for about 20 minutes, or until a skewer inserted in the centre comes out clean.
2. Cool on a rack. Beat together the cream cheese and icing sugar. Spread over the cool cupcakes and sprinkle with extra chopped walnuts.


Recipe Kate McCullough
Photo Will Heap

from Issue 25


• 125g soft brown sugar
• 125ml sunflower oil
• 2 eggs, beaten
• 225g flour
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp baking soda
• ½ tsp baking powder
• Grated zest of 1 clementine
• 200g carrots, grated
• 75g walnuts, chopped, plus extra to sprinkle
• 200g cream cheese
• 110g icing sugar

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