https://www.janespatisserie.com/2015/03/20/carrot-and-walnut-cupcakes/#wprm-recipe-container-15580
Ingredients
Cupcakes
- 125 ml sunflower oil
- 2 medium eggs (or large)
- 175 g grated carrots
- 125 g light brown sugar
- 175 g self raising flour
- 1.5 tsps mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
Cream Cheese Frosting
- 150 g unsalted butter (room temp)
- 150 g icing sugar
- 300 g full fat cream cheese (cold)
- 1 tsp vanilla extract
Decoration
- Chopped walnuts
- Carrot decorations
Instructions
Cupcakes
- Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!
- Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
- Try not to over mix it - I use a large glass bowl with a spatula.
- Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes! (I found they needed the 22 minutes in my oven)
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