• E673057482f17efab2a0817b2a092627

Carrot Cupcakes

I'm putting this in with the hope that one day you will realise the deliciousness of carrot cake.

Prep
Cook
Serves 12people
Ingredients
150
soft brown sugar
2
eggs
150
ml sunflower oil
150
self raising flour, sifted
1/2
tsp of bicarbonate of soda
1/2
tsp of ground cinnamon
1/4
tsp of ground ginger
1/4
tsp of salt
1
drop (or two) of vanilla extract
150
carrots, grated
50
chopped walnuts
for the cream cheese icing (hummingbird bakery)
300
icing sugar (sifted)
50
unsalted butter
125
cream cheese
Directions
1.
Preheat the oven to 170C / fan 150C / Gas mark 3. Put 12 cupcake cases into a 12 hole cupcake tray.
2.
Beat together the eggs, sugar and sunflower oil, until well combined.
3.
Slowly mix in the self raising flour, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract. Beat the mixture until smooth.
4.
Fold in the carrots and walnuts (and the banana or sultanas) and spoon into cupcake cases until 2/3 – 3/4 full.
5.
Bake in the preheated oven for 20-25 minutes. Leave the cakes to cool in the tin for a few minutes, before transferring to a wire cooling rack.
6.
Once cool, make the cream cheese frosting. Beat together the room temperature butter with the cream cheese, slowly add the sifted icing sugar.
7.
Spread the icing over each cake, decorating with some cinnamon or chopped walnuts if you wish.

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