FOR THE CARROT CAKE CUPCAKES
150ml/5fl oz/scant 2∕3 cup rapeseed/canola or sunflower oil
100g/3½oz/heaped ½ cup soft light brown sugar
2 eggs, lightly beaten
75g/2½oz golden/light corn syrup
175g/6oz/scant 1½ cups wholemeal or white self-raising flour
1 tsp ground cinnamon
¼ tsp ground allspice
½ tsp ground ginger
1 tsp bicarbonate of soda/baking soda
200g/7oz carrots, peeled and finely grated
75g/2½oz/scant 2∕3 cup sultanas/golden raisins
25g/1oz/¼ cup desiccated/dried shredded coconut
FOR THE CREAM CHEESE FROSTING
100g/3½oz unsalted butter, at room temperature
100g/3½oz cream cheese
finely grated zest of 1 orange, plus extra to decorate
250g/9oz/2 cups icing/confectioners’ sugar, sifted
Preheat the oven to 180°C/350°F/gas 4 and line a 12-hole cupcake pan with paper cupcake cases or lightly grease a silicone cupcake pan.
In a large bowl, whisk together the oil, sugar, eggs and golden/light corn syrup, using an electric mixer, until totally combined. Mix in all the remaining cake ingredients and spoon into the cupcake cases.
Bake for 20 minutes until nicely risen and firm but springy when lightly pressed. Leave to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
To make the frosting, beat the butter until smooth, using an electric mixer. Add the cream cheese and orange zest and beat for another minute or so. Add half of the icing/confectioners’ sugar and mix together on a low speed. Add the remaining icing/confectioners’ sugar and mix until the icing has a light, creamy texture. Chill until needed.
When the cakes are completely cool, spread or pipe the frosting on top, sprinkle with extra orange zest and serve.
Extracted from 'In the Mood for Quick Family Food' by Jo Pratt ©Jo Pratt 2016 published by Nourish Books, London; Paperback £14.99.
Main photo: From 'In the Mood for Quick Family Food' by Jo Pratt ©Nourish Books 2016, commissioned photography by Gareth Morgans.