COMMUNE KITCHEN SINGAPORE
  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • Chocolate-making with Embrace
    • Cocktail-making with Nicke
    • The Art of Plating
    • Sip & Paint with Sarah
    • Blooms & Bubbles with Sarah
    • Go local!
    • Pizza/Pasta Party
    • Team-Building Cooking Class
    • Our Menus
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Poultry
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • CATERING
  • PRODUCTS
  • BLOGS
  • ABOUT US
  • CONTACT US
  • MEDIA
  • Newsletter

Carrot Cupcakes with Orange Cream Cheese Frosting


-makes 12 regular cupcakes
My carrot cupcakes are moist, fluffy and perfectly sweet, and so good I can eat them by the dozen. And topped  with orange cream cheese frosting, these sweet treats make the perfect celebration dessert. These are so good, I have lost count of how many times I have made them for family and friends.
carrot-cupcakes with orange cream cheese frosting recipe

Ingredients for Carrot Cupcakes with Orange Cream Cheese Frosting

For 12 regular cupcakes:
225g carrots, peeled and trimmed
100-130g raisins 
2 large eggs
130g caster sugar
120ml corn oil
1/2 teaspoon vanilla extract
Grated zest of 1 orange (2 teaspoons)
120g plain flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon 

For the icing:
85g unsalted butter
177g icing sugar
2 teaspoon grated orange zest
1-2 tablespoon orange juice (if needed) 
113g cold cream cheese 

Recipe

Cupcakes:
1. Preheat the over to 180˚C and line a couple of 12-hole muffin trays with the appropriate size and number of cupcake cases.
2. Finely grate the carrots and drain off any liquid.
​3. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side. 
4. In a large mixing born beat the eggs and sugar together for several minutes then add the oil, vanilla extract and orange zest and beat well. 
5. Sift the flour, baking soda, salt and cinnamon into a separate bowl then gradually add these ingredient uno the egg and sugar mixture, beating well after each addition.
6. Pour this mixture into the bowl containing the carrots and raisins and incorporate using a wooden spoon or spatula until they are evenly blended.
7. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the over for about 20-25 minutes (depending on the size of your cupcake) the cupcakes will be quite dark brown in color and feel ‘spongy’ to the touch.
8. Remove from the oven and leave cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.
​
Icing:
9. To make the icing, in the bowl of an electric mixer beat together the butter and icing sugar for about 3-4 minutes until light and fluffy.
10. Beat in the orange zest, juice and cream cheese for about a minute until blended. Frost cupcakes once they are cool. 

For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.
Upcoming Cooking Classes

Services

Cooking Classes
Team Building
Private Classes
Kitchen Rental
Private Events

​As Listed On:
Picture
Picture

OUR KITCHEN

Commune Kitchen Pte. Ltd
182 Cecil Street #02-10/11 Frasers Tower 069547
View on Google Map

contact us

Email: [email protected] 
Phone: +65 88214805

Follow Us

    Sign up for updates

Subscribe to Newsletter
© COPYRIGHT 2024. ALL RIGHTS RESERVED.
  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • Chocolate-making with Embrace
    • Cocktail-making with Nicke
    • The Art of Plating
    • Sip & Paint with Sarah
    • Blooms & Bubbles with Sarah
    • Go local!
    • Pizza/Pasta Party
    • Team-Building Cooking Class
    • Our Menus
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Poultry
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • CATERING
  • PRODUCTS
  • BLOGS
  • ABOUT US
  • CONTACT US
  • MEDIA
  • Newsletter