I had lots of carrots that needed to be used up (used some in the handvo) and decided to make carrot cupcakes with the rest. I’ve never made carrot cupcakes before….no idea why coz they were just amazing. I’m going to buy carrots next time just to make carrot cakes. But first I need to get sorted on flour…..there’s nothing currently available with this lockdown! And I’m now down to my last bag.
Overview
- Makes – 20 to 24 cupcakes (depending on the size of your cupcake case)
- Difficulty – Easy
Ingredients
For Carrot Cupcakes
- 330g self raising flour
- 300ml vegetable oil
- 270g soft brown sugar
- 330g grated carrots
- 4 large eggs
- 1 tsp soda bicarbonate
- 2 tsp cinnamon powder
- 1 tsp nutmeg powder
- I cup chopped walnuts (optional)
- 24 cupcake cases
For the Cream Cheese Icing
- 250g butter (room temperature)
- 250g icing sugar
- 500g cream cheese
- 1 tsp vanilla extract
- 1 to 2 tsp milk if needed
Method
Cupcakes
- Preheat the oven to 160C fan
- Beat vegetable oil and sugar till creamy
- Beat in the eggs
- Sift in self raising flour, soda bicarb, cinnamon powder and nutmeg powder
- Fold in the carrots
- Fold in the walnuts (if using)
- Divide into the cupcake cases
- Bake for 25 minutes (keep checking after 20 mts) or until skewer comes out clean
- Leave to cool on a wire rack to cool completely before doing the icing
Icing
- Beat the butter till soft and creamy
- Sift in the icing sugar and beat in the butter until creamy
- Add the cream cheese and beat again
- Add the vanilla extract
- Add milk (if required) to get the right consistency
- Pipe the buttercream onto the cake and enjoy!
