High Fibre Wholewheat Carrot Cupcakes

These High-Fibre Wholewheat Carrot Cupcakes are a wholesome treat, packed with natural sweetness, warm spices, and nutritious whole grains. Moist, delicious, and perfect for a healthy indulgence! Recipe from the Wordrobe. 

Ingredients:

• 185g light muscovado sugar
• 185g sunflower oil
• 200g wholewheat self-raising flour 3 medium free-range eggs
• 125g grated carrot
• 120g sultanas
• 50g glace ginger or finely chopped stem ginger
• Zest of 1 large orange
• 3/4 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt

Cream Cheese Frosting:

• 100g unsalted butter,
• softened 150g cream cheese,
• room temp 575g icing sugar, sifted
• 2 tsp vanilla bean paste

Decoration:

• Dried edible flowers

Method:

1. Preheat oven to 170°C (fan). Line a muffin tin with paper cases.
2. Whisk sugar into oil until smooth, then beat in eggs. Stir in grated carrot, sultanas, ginger, and orange zest.
3. In another bowl, whisk flour, bicarb, salt, and spices, then fold into the wet ingredients. Divide between 12 muffin cases.
4. Bake for 12-15 minutes until golden and springy. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat butter until soft, then add cream cheese and mix until smooth. Gradually add icing sugar, beating until creamy. Stir in vanilla.
6. Pipe frosting onto cooled cakes and decorate with edible flowers. Store in the fridge for up to 3 days—bring to room temperature before eating.

On the hunt for more Spring recipes? Check out our Lamb and Feta Burgers, Leg of Lamb with Coconut, Chilli and Coriander or Harissa Lamb Koftas.

NorthernLife March/April/May 25