About this recipe:Fragrant and moist carrot cupcakes with yummy cream cheese icing.
4 eggs, separated
150g caster sugar
1 lemon, zested and juiced
60g plain flour
1/2 teaspoon salt
2 teaspoons baking powder
200g ground almonds
50g chopped pecans
1 teaspoon ground cinnamon
300g carrots, peeled and grated
10g butter, for greasing
Cream cheese icing
500g cream cheese
icing sugar to taste (I used 350g)
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
Whisk together the egg yolks and sugar until the mixture is pale. Add the zest and then the lemon juice, flour, salt, baking powder, almonds, pecans, cinnamon and carrots.
Beat the egg whites with an electric mixer to stiff peaks. Fold into the above mixture.
Spoon the cupcake mixture into prepared cases. Bake in the preheated oven for 15 minutes.
To make the icing, beat the cream cheese with an electric mixer or a fork. Add icing sugar until you achieve your desired taste and consistency.
Once the cupcakes are fully cool, ice with the cream cheese icing. I prefer these cupcakes cold after 24 hours in the fridge, so if desired wait to ice them after chilling for a day or even just overnight.