Carrot Cupcakes

It's spring and the sun is shining and what better way to celebrate Easter arriving than with these delicious moist carrot cupcakes.

I love a carrot cake and we make at least two a year especially over the Easter time. There is something cosy about a carrot cake. However this year we are making it cupcake style.

Imagine sitting in the garden, with the sun on your face and a cup of tea ready to enjoy with one of these carrot cupcakes you baked earlier. Every bite is flavoursome as you taste the spices of cinnamon and warming ginger alongside the sweetness of the frosting with a little carrot candy to make you smile.

You dont need to be an expert baker to pull this recipe off. Have a try and let us see your results.

Enjoy!.

Carrot Cupcakes

Prep time: 10  Minutes             Cook time:   25 minutes          Makes:  12 Carrot cupcakes

Ingredients

Cupcakes

200g of Grated carrot ( dried out )

175g Light brown sugar

180g of Self raising flour

150ml of Vegetable oil

2 Eggs

2 tsp of Ground ginger

1 tsp of Bicarbonate of soda

1 tsp of Ground Cinnamon

1 tsp of Vanilla extract

12 Walnuts (crushed)

Frosting

150g of Philadelphia cream cheese

100g of Butter (room temperature)

100g of Icing sugar (sieved)

Carrot candy decorations

Equipment 

2 Mixing bowls

Electric whisk

Piping bag and tip

Muffin tray

12 Cupcake cases

Ice cream scoop

Method

1. Preheat the oven to 160C and line the muffin tray with the cupcake cases.

2) In the mixing bowl place the flour, sugar, spices and bicarbonate of soda and roughly mix together.

3) Add the eggs, oil, vanilla extract to the dry ingredients and begin to whisk together. When the ingredients begin to combine add the carrots and half the walnuts and continue to whisk on a low setting until the ingredients are batter mixture.

4) Using the ice cream scoop divide the mixture between the cupcake cases and place in the oven to bake for 25 minutes. Use a skewer to check the cakes are baked thoroughly.

5) Leave the cupcakes to cool whilst making the cream cheese frosting to decorate the cupcakes.

6) In the other mixing bowl place the icing sugar and butter and whisk together on a low setting. Be careful to not over whisk.

Place the frosting in the fridge until the cupcakes have completely cooled.

7) Once the cupcakes have cooled fill the piping bag with the frosting and decorate the top of each cupcake. The boys opted for a nest look.

Add the carrot candy for decoration to each cupcake and sprinkle the remaining walnuts evenly over each of them. Place in the fridge until ready to serve.

8) Enjoy!.