Total Time
Prep 10 mins
Cook 30 mins


Ingredients Nutrition


  1. 1. preheat oven at 180 degrees and line a muffin tray.
  2. 2. Cream butter and sugar until light and fluffy.
  3. 3. add the eggs, one at a time mixing on medium each time.
  4. 4. sift flour and baking powder together and mix in the grated nutmeg.
  5. 5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
  6. 6. divide batter into muffin tray.
  7. 7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
  8. top with whipped cream or butter cream to have an instant cupcake.