Nut-free carrot cupcakes
- Published: 26 Sep 18
- Updated: 18 Mar 24
These nut-free carrot cupcakes are slathered in cream cheese icing. Serve as part of a nut-free afternoon tea or kids’ party spread.
Food editor Jen Bedloe says: “They look truly elegant stacked up on a tiered cake stand. The cupcakes keep well and are wonderfully moist – a joy to eat.”
If you like the look of these cupcakes, you’ll love our cappuccino cupcakes (also nut free).
-
Makes 22 -
Hands-on time 20 min, oven time 20-22 min, plus cooling
Nutrition
- Calories
- 270kcals
- Fat
- 15.9g (5.6g saturated)
- Protein
- 3.5g
- Carbohydrates
- 27.7g (19.9g sugars)
- Fibre
- 0.9g
- Salt
- 0.4g
delicious. tips
If you want a cake for cutting (for a wedding you can put it at the top of a tiered cake stand, with cupcakes on the lower tiers), make the batter as in the recipe. Spoon all the batter into an 18cm, fully lined cake tin and bake for 60-70 minutes. Ice all over and decorate to suit your theme.
Bake the cupcakes 2-3 days ahead and keep cool in an airtight container. Or open freeze, then store in food bags for up to 1 month. Defrost, then ice up to 4 hours before serving.
If making a lot of cupcakes in advance, make them one batch at a time (unless you have two good ovens). Weigh the ingredients in advance but don’t combine them (step 1) until when you’re ready to bake or you’ll activate the raising agent too early. In step 3, you could make 3 batches of icing in a stand mixer at one go.