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Fruity, nutty and ever so moist. Just how carrot cakes should be. This lovely recipe shows you how to make individual little cakes - perfect for brightening up any cake stand. The cake was made by the lucky winners of our Waitrose Cookery School competition.


For the Cake
Qty Ingredients
125ml Corn Oil
150g Sugar
3 Medium Eggs 
5g Vanilla Essence
75g Raisins 
150g  Plain Flour 
1/2 Tsp Bicarbonate of Soda 
1/2 Tsp Salt 
200g  Grated Carrot 
100g Roasted Walnuts 
1/2 Tsp Baking Powder 
For the Frosting
Qty Ingredients
200g Cream Cheese 
30g Icing Sugar 
Juice Half A Lemon
For The Topping
Qty Ingredients
100g Caster Sugar 
10  Walnuts


  1. For the carrot cake, using an electronic mixer with the paddle attachment, mix all the ingredients together apart from the grated carrot and walnuts.
  2. Once mixed, fold in the walnuts and grated carrot.
  3. Spoon the mixture into 12 cupcake cases and bake in the oven for 14 mins at 160ºC, gas mark 3.
  4. For the cream cheese frosting, using an electronic mixer, beat the cream cheese and icing sugar together using the paddle attachment.
  5. Once the mixture is light and fluffy, add the lemon juice.
  6. To top, caramelise the sugar in a heavy based pan and add the walnuts. Put onto parchment paper and, when cooled, decorate the cupcakes.

Enjoy with your favourite cup of afternoon tea.

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