Online Shop back open with limited dispatch times

We have now reopened our online shop, but rather than dispatching on every business day like before, until further notice we will only be dispatching orders once per week on Wednesdays.
We hope to resume normal service as soon as possible when the situation begins to return to normal. We hope all our customers, both old and new remain safe in this worrying time.

Orange and Carrot Cupcakes
Orange and Carrot Cupcakes

Orange and Carrot Cupcakes

Posted On: 17th June 2016
Recipe By: Alison Wheatley

Back to Recipe list
If you love carrot cake you will love these, they are little gems which pack the punch of carrot cake but also have added sweetness of orange juice. The cake is so soft with grated carrot and gentle spices, iced with a sweet and mild orange flavoured icing. They are both sweet and spicy all at one.

This recipe is...

Low FatLow Fat
Dairy FreeDairy Free
FODMAP FriendlyFODMAP Friendly


100g grated carrot
Zest of 2 oranges
4 medium eggs
100g caster sugar
100ml sunflower or vegetable oil
Juice of 2 oranges
260g gluten free self raising flour
2tsp baking powder
1/2sp nutmeg
1tsp ground cinnamon
80g icing sugar

Preparation Time: 15 Mins
Cooking Time: 20 Mins
This recipe makes 18 cupcakes

This recipe is free from...

Tree Nuts


1. Place the grated carrot and around three quarters of the orange zest (reserving just enough for the top of the cupcakes, a tablespoon we'd say) into a small bowl.

2. In a larger bowl beat together the eggs, caster sugar, oil and most of the orange juice (reserve 3 tbsp's for the icing) until well combined, then mix in the grated carrot and zest.

3. Sift the flour, baking powder, nutmeg and cinnamon into the egg mix and gently fold in until all ingredients are combined and thick.

4. Place cupcake cases into a cupcake tray, fill each one to about half full, you should get around 18 cupcakes out of the mix.

5. Heat an oven to gas mark 5 and place the tin in the oven for around 15-20 mins until lovely and golden on the top.

6. Remove from the oven and place on a cooling rack. Once cold, mix the icing sugar with a spoonful of orange juice reserved from earlier, you may not need all of it, just add it a bit at a time so you get an icing that is neither to thick or too think.

7. Using a teaspoon, place a dollop of icing on the top of each cake, the icing will run nicely down the curves of the cake. Finis

Nutritional info per cupcake


Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!