Ingredients
Makes: 12 carrot cupcakes
- For the cupcakes
- 2 eggs
- 150g soft brown sugar
- 150ml sunflower oil
- 150g self raising flour, sifted
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla bean paste
- 150g grated carrots
- 50g chopped walnuts
- For the cream cheese icing
- 50g margarine, at room temperature
- 125g cream cheese
- 300g icing sugar, sifted
- 3 walnuts
Method
Prep:25min ›
Cook:25min ›
Extra time:1hr cooling ›
Ready in:1hr50min
- Preheat the oven to 170 C / Gas 3. Line a 12 hole muffin tin with paper cases.
- Place the eggs, brown sugar and sunflower oil in a bowl and beat until it's all well combined. Slowly mix in the flour, bicarbonate of soda, cinnamon, ginger, salt and vanilla paste until its well combined and really smooth. Fold in the carrots and walnuts. Spoon mixture evenly into the cupcake cases filling only to half way to allow for a good rise.
- Bake in the preheated oven for 20 to 25 minutes until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 1 hour.
- In a bowl combine the margarine and cream cheese and beat together until well combined. Slowly add the icing sugar until its all incorporated. Place in a piping bag and pipe onto the cupcakes.
- Cut the walnuts into quarters and place one on top of each of the cream cheese icing to decorate. Serve and enjoy!
For the cupcakes:
For the cream cheese icing:
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
0
Beautiful cakes - I swap the walnuts for a mixture of raisins and currants and double up on the spices. They come out perfectly every time and taste even better the next day - 23 Jun 2017
0
Really delicious cupcakes. No tweaks at all, and they came out perfectly. Fab recipe, thanks! - 02 Oct 2016