In collaboration with Flora.
Carrot cake is one of those ultimate comfort food cakes.
It’s incredibly tasty, moist, delicious, and with plenty of grated carrots it surely contributes to your five a day, no? It’s loaded with vegetables, surely it has to be good for you!
In this recipe I’ve teamed up with Flora to showcase their new Flora Cuisine, a mild-tasting cooking liquid blend of linseed, rapeseed and sunflower oils.
It’s perfect for frying, roasting and baking – it won’t spit or burn. As it’s lower in saturated fat than olive oil and high in omega 3, it’s a healthier choice too.
To use Flora Cuisine in your favourite recipes, swap it for the same amount of oil: for every 100g of butter or spread, use 110ml of Flora Cuisine. Simple!
The original recipe for this carrot cake comes from the Flora website. It’s made with a combination of wholemeal and plain flours, and it’s really quick and simple to make – just mix the dry ingredients together, stir in the grated carrots and beat in the eggs and Flora Cuisine. Foolproof!
The resulting bake is incredibly moist and delicious, but I thought it was missing something, so I tweaked a few things. I like sultanas and nuts in my carrot cakes, and so I recreated the recipe with a few adaptations.
I brought these carrot cake cupcakes into my place of work for donations towards our shopper bus service, and they went down an absolute treat! I know of a few people who are waiting for me to post this recipe!
To find out more about Flora Cuisine and for some more delicious recipes visit their website. You can also find them on Twitter and Facebook.
Carrot Cake Cupcakes
Ingredients
for the carrot cupcakes
- 350 grams plain flour
- 350 grams caster sugar
- 2 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 250 ml Flora Cuisine
- 3 large carrots peeled and grated
- 4 medium eggs
- 100 grams sultanas
- 60 grams chopped nuts
for the frosting
- 225 grams icing sugar
- 1 large lemon juice and zest
Instructions
- Preheat oven to 180C/160 C fan and line your cupcake tin with large paper cases.
- Combine the flour, sugar, cinnamon and bicarbonate of soda in a large bowl.
- Add the eggs and Flora Cuisine and beat well until combined.
- Fold in the grated carrots, sultanas and nuts.
- Spoon into your paper cases and bake for 30 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Meanwhile, zest the lemon and set the zest aside. Juice the lemon and add it to the icing sugar to make the frosting.
- Decorate the cooled cupcakes with frosting and lemon zest. Store in an airtight container.
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
[wysija_form id=”1″]
Disclaimer: this is a paid post.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Leila Benhamida says
The zesty lemon icing sounds really delicious with the carrot cupcake.
Heather Haigh says
Just having an ‘I need to bake something’ moment and saw this. I have carrots that need using up and a hubby who would crawl over broken glass for carrot cake. Perfect!
Maria Hackett says
yummy!!
Herbert Appleby says
a great looking carrot cake and very Christmas like now we’re heading into the season.
Jemma @ Celery and Cupcakes says
Carrot cake is one of my favourites I love how moist and yummy this looks, delicious!
Sarah Louise says
I love Carrot cake! Looks delicious thank you for the recipe!
Lyndsay-Rose says
Fab recipe going to try it for our after our sunday roast
ritesh45 says
Yummy these are making my mouth water! and really wanna try these in my baking.. just need some guidence on this..And carrot cake is one of my favorites cake thanks.
katie robertson says
sounds lovely will have to try this.
Sarah Cooper says
This looks lovely
Bintu | Recipes From A Pantry says
Oooh I really wan to try flora cuisine in my baking – I better head to their website to find out more.
Sarah James @ Tales From The Kitchen Shed says
Your carrot cake cupcakes look delicious Elizabeth, I like the sound of the new Flora Cuisine. Thanks for sharing 🙂
Margot @ Coffee & Vanilla says
Lovely recipe! I’m very intrigued by the Flora Cuisine you have used instead of butter or oil.
Dannii @ Hungry Healthy Happy says
I love how golden this cake looks. Carrot cake is one of my favourites too!
Janie says
Eeek! I’m visiting all of my favourite blogs today and you’re ALL posting amazing looking bakes that are making my mouth water! I have a bit of a thing for icing, and I’m trying so hard to steer clear of sugar at the mo, but you’ve just swiped my last ounce of will power Elizabeth, I NEED cake!
A disgruntled reader 😉
Andrea @ Made With Pink says
I’ve not heard of Flora Cuisine before. I’m not a huge fan of carrot cake, but my son was served some at school and has been asking for more all week. I will have to make this for him.
Penelope says
I love carrot cake – and excitingly have recently heard of a dairy free cream ‘cheese’ so it’s going to have to be on the list. It sounds like that Flora might be dairy free too
Emily says
These looks so moist and delicious. Great recipe and pics! x
Stella says
I love carrot cakes. They are so yummy and this looks amazing.
Diana says
I love Carrot cake! But my favourite icing is the cream cheese one. The oil looks like a healthy option.
ana says
I love carrot cake it is delicious and perfect with a cup of tea or hot chocolate.
Paul Wilson says
Love a bit of carrot cake with my tea.
Elizabeth says
Me too 🙂