LAST BITE

50 MINUTES | MAKES 12 | EASY

Carrot cake cupcakes with a citrussy cream cheese frosting

self-raising flour 175g

bicarbonate of soda 1/2 tsp

ground cinnamon 1 tsp

nutmeg freshly grated to make 1/4 tsp

eggs 2 large

soft light brown sugar 200g light olive oil 125ml

vanilla bean paste or extract 1 tsp

natural yogurt 5 tbsp

orange 1, zested

carrots 150g, grated

raisins 75g spray oil or melted butter for the tin CREAM CHEESE FROSTING

unsalted butter 75g, room temperature

full-fat soft cheese 125g, room temperature

icing sugar 300g

fine sea salt 1/4 tsp

vanilla bean paste or extract 1 tsp orange 1 large

• Heat the oven to 170C/fan 150C/gas 31/2. Whisk the flour, bicarb, º tsp of salt and the spices in a large bowl to combine. Put the eggs, sugar, oil, vanilla, yogurt and orange zest in another bowl and whisk together until combined, then stir in the grated carrots and raisins. Scrape the wet mixture into the bowl with the flour mixture and use a spatula to stir together until a smooth batter is formed.

• Using a spray oil or melted butter, lightly grease a 12-hole muffin tin (you can also line with paper muffin cases). Divide the batter evenly across the tin and then bake the muffins for 25 minutes or until the cakes spring back to a light touch. Remove from the oven and allow to cool for a minute before carefully turning out onto a wire rack to cool completely.

• To make the frosting, beat together the butter and soft cheese in a large bowl using an electric mixer until smooth. Add in the icing sugar a little at a time, followed by the salt and the vanilla. Once all the sugar has been added, beat on a high speed for 2 minutes or until light and fluffy.

• To assemble, top each cupcake with a little of the frosting and swirl with a spoon, then grate over a little orange zest. These will keep for up to three days in an airtight container.

PER CUPCAKE 441 KCALS | FAT 20G | SATURATES 7.1G | CARBS 59.6G SUGARS 47.7G | FIBRE 1.8G | PROTEIN 4.6G | SALT 0.6G