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Carrot Cupcakes with Cream Cheese Icing

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  • Author: Louise

Ingredients

Scale
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 cups brown sugar
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup carrots, finely grated
  • 1/4 cup raisins
  • 1/2 cup pecan nuts, chopped
  • Cream Cheese Icing
  • 250g cream cheese
  • 50g butter
  • 1 cups icing sugar
  • 1/2 teaspoon vanilla essence

Instructions

  1. Preheat oven to 180°C. Place cupcake cases in a cupcake tin
  2. In a large bowl, mix the eggs, oil, sugar and vanilla essence together for 4-5 minutes.
  3. Sieve the flour, baking soda, baking powder, cinnamon and salt into the bowl and beat together until just incorporated
  4. Add in the carrots, raisins and pecan nuts and mix evenly.
  5. Pour into the cupcake cases
  6. Bake at 180°C for 40-45 minutes (inserting a toothpick into the centre of the cupcakes should come out clean)
  7. Allow the cupcakes to cool for 5 minutes before taking them out the cupcake tin and allow to cool completely before icing.
  8. To make the cream cheese icing, add the butter and cream cheese to a mixing bowl and blend until smooth. Sieve the icing sugar into the bowl, add the vanilla essence and blend again until smooth. Using a piping bag to ice the cupcakes or alternatively, simply ice them with a knife.

Find it online: https://blog.sunshineparties.com/carrot-cupcakes-with-cream-cheese-icing/