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Little carrot cakes with orange & honey syrup

Little carrot cakes served on a cake stand

Little carrot cakes with orange & honey syrup

Name: Little carrot cakes with orange & honey syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 12
Ingredients: 150ml sunflower oil plus a little for the tin; 175g light muscovado sugar; 200g self-raising flour; 1 tsp bicarbonate of soda; 2 tsp mixed spice; 1 orange zested and juiced (save the juice for the syrup); 2 large eggs; 50g natural yogurt; 200g carrots about 2 large ones, peeled and grated; 50ml runny honey plus extra to drizzle (optional); 150g mascarpone; 100g thick natural yogurt; 75g icing sugar sieved; edible flowers or extra orange zest, to decorate

Good Food team

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Makes 12

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150ml sunflower oil

plus a little for the tin
175g light muscovado sugar
200g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange

zested and juiced (save the juice for the syrup)
2 large eggs
50g natural yogurt
200g carrots

about 2 large ones, peeled and grated

For the syrup and icing

50ml runny honey

plus extra to drizzle (optional)
150g mascarpone
100g thick natural yogurt
75g icing sugar

sieved
edible flowers

or extra orange zest, to decorate

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Nutrition: Per serving

kcal356
fat20g
saturates6g
carbs39g
sugars27g
fibre1g
protein4g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
step 2

Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

Recipe from Good Food magazine, April 2019

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A star rating of 4.7 out of 5.14 ratings

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