Mini carrot and orange cakes with rum drizzle
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Mini carrot and orange cakes with rum drizzle
These zesty carrot and orange cupcakes are drizzled with spiced rum
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
244Kcal
Fat
11gr
Saturates
6gr
Carbs
30gr
Sugars
19gr
Fibre
1gr
Protein
4gr
Salt
0.6gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 125g butter, melted and cooled
- 2 medium eggs, lightly beaten
- 175g light brown soft sugar
- 250g peeled and grated carrots (grated weight)
- zest of 1 orange, plus 2 tbsp juice
- 175g self- raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- 2 tbsp poppy seeds
For the drizzle
- 1 orange
- 40g granulated or demerara sugar
- 3 tbsp rum (we used spiced), or orange juice
Step by step
Get ahead
Keep for up to 2 days in an airtight container, or freeze for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with baking cases.
- Pour the melted butter into a large mixing bowl and beat in the eggs and sugar, until smooth. Stir through the grated carrot and add the orange zest and juice.
- Sift the flour, baking powder, spices and a pinch of salt into the bowl, then sprinkle in the poppy seeds. Gently fold the dry ingredients into the wet, until no more patches of flour remain. Divide the mixture between the muffin cases and bake for 25-30 minutes until golden, risen and a skewer inserted into the centre comes out clean.
- While the cakes are cooling in their tin, prepare the drizzle. Use a zester to pare strips of zest from the orange. Mix the sugar with the rum (or use orange juice if avoiding alcohol) and add the zest. Use a cocktail stick or thin skewer to pierce holes in the top of each mini cake. Spoon over the drizzle and leave in the tin to cool.
