These Old-Fashioned Carrot Cakes are adapted from a 1940s wartime British Ministry of Food recipe, and like many bakes of that time - are egg-free and dairy-free so naturally vegan. Yet each bite is light, moist and packed with juicy plump sultanas, crunchy walnuts, warm cinnamon, and sweet carroty flavours. This carrot cake recipe is ideal for spring and summer picnics, parties, pack lunches, and cake sales, but are especially great for an Easter afternoon tea.
cupcake/muffin baking tray [to fit 12 cupcake cases]
cooling rack
eclectic hand whisk optional as can whisk frosting with mixing spoon
citrus zester
Ingredients
Cakes:
225gramsplain flour[all-purpose flour]
2teaspoonsbaking powder
⅛teaspoonsalt
115gramssoft brown sugar[light brown sugar]
115gramsmargarine[we used Stork baking spread]
2teaspoonscinnamon powder
90gramscarrots[grated]
60gramssultanas[or raisins]
50gramswalnuts[broken up]
1 ½tablespoonswhite vinegar[distilled/ordinary white vinegar]
1teaspoonvanilla extract
7tablespoonsmilk[we used oat milk but you can use your usual milk - the tablespoon measurements are 1 tablespoon = 15 millilitres]
Frosting:
85gramsmargarine[we used Stork baking spread]
225gramsicing sugar[powdered sugar]
2tablespoonsfresh orange juice
Optional garnish:
zest of 1 medium orangefor sprinkling over finished cupcakes
walnuts
Instructions
Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
Sift the flour and baking powder into a mixing bowl.
225 grams plain flour, 2 teaspoons baking powder
Add the salt and stir everything together.
⅛ teaspoon salt
Add the margarine and using your fingertips rub the margarine into the flour mixture until it resembles breadcrumbs. [If your in the US this technique is known as the cutting in method and can be done with two tableware [cutlery] knifes if preferred.]
115 grams margarine
Next add the grated carrot, brown sugar, cinnamon powder, walnuts, and sultanas. Give it all a good mix.
In a separate small cup or jug stir together the milk, vinegar and vanilla.
1 ½ tablespoons white vinegar, 7 tablespoons milk, 1 teaspoon vanilla extract
Stir the liquid into the cake mixture until all combined.
Divide the cake mix between 12 cupcake cases in a cupcake baking tray.Level out the tops of the cakes, but only just a little so that they are not too uneven.
Bake for 20-25 minutes [on the middle oven shelf] until the cakes have risen, feel firm and a skewer popped in the middle of the cake comes out clean. [we used an electric oven [180C] for these cakes and they were baked after 23 minutes but different ovens will result in different baking times. Fan ovens tend to bake faster so perhaps check your cakes at the 20 minutes mark.]
After a few minutes cooling remove the cupcakes from the cupcake tray and place on to a cooling rack to cool completely.
Frosting:
Sift the icing sugar into a bowl.
225 grams icing sugar
Break the margarine into chunks and add to the bowl along with the orange juice.
85 grams margarine, 2 tablespoons fresh orange juice
Mix with an electric hand whisk for 1-2 minutes, or whisk with a mixing spoon until creamy, airy and thick.
Decorate:
Add a dollop of frosting to each cupcake. Sprinkle orange zest over and finish with a walnut.
zest of 1 medium orange, walnuts
Notes
Nutritional data is provided for guidance only, and it's not a strict calculation as ingredients may vary.
Stork baking margarine was used for both the carrot cupcakes and the buttercream frosting.
This buttercream frosting is a great alternative to cream cheese frosting, as it has a similar taste.
Any leftover frosting can be stored in a covered container in the refrigerator for up to 5 days.
For optimal freshness, store carrot cupcakes in an airtight container at room temperature for up to 2 days, or wrapped in the refrigerator for up to 4 days.
These carrot cakes are the freshest on days 1 and 2.
For extra freshness, wrap the cakes in parchment/greaseproof paper, kitchen foil, or food wrap.
Unfrosted carrot cakes can be frozen for up to 3 months.
Instead of walnuts, you can use your preferred nuts. Chopped mixed nuts are often less expensive and work well in carrot cake.
If preferred, sultanas can be replaced with raisins, currants, or other small dried fruits such as cranberries, goji berries, or blueberries.