Little carrot cakes served on a cake stand

Little carrot cakes with orange & honey syrup

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(4 ratings)

Prep: 15 mins Cook: 20 mins


Makes 12

Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal356
  • fat20g
  • saturates6g
  • carbs39g
  • sugars27g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 150ml sunflower oil, plus a little for the tin
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g light muscovado sugar
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • 1 orange, zested and juiced (save the juice for the syrup)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g natural yogurt
  • 200g carrots, about 2 large ones, peeled and grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

For the syrup and icing

  • 50ml runny honey, plus extra to drizzle (optional)



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 150g mascarpone
  • 100g thick natural yogurt
  • 75g icing sugar, sieved
  • edible flowers or extra orange zest, to decorate


  1. Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.

  2. Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

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Comments, questions and tips

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2nd Feb, 2020
Tasted delicious - all warm and gooey! I'd certainly recommend this recipe, best carrot cake I've ever had!
Lucy Howell's picture
Lucy Howell
18th May, 2019
Wow! These tasted AMAZING! The sponge was light and the icing mixture complimented the cake well. I agree with Catherine's comment below, I also had leftover cake mixture. Lovely treat over the easter weekend!
Catherine93's picture
21st Apr, 2019
Really light cakes! Honey and orange syrup was lovely, icing was a bit runny but altogether good cake. Had leftover cake mixture though after filling cases 3/4 full??
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2nd Feb, 2020
Rapeseed oil works just as well if you have not got sunflower oil
2nd Feb, 2020
Poke holes in cupcakes so that the syrup can soak in, it gives it extra flavour!
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