Recipes

Carrot Cupcakes with Cream Cheese frosting and Walnuts

Total Time Taken

1 hr 15 min

8 serving

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INGREDIENTS

175mlSunflower oil

175gBrown sugar

3Eggs

150gGrated Carrots

100gRaisins

1Orange zest

175gSelf raising flour

1 tbspSoda bicarb

1 tbspGround cinnamon

1/2 tbspGrated nutmeg

200gD’Lecta cream cheese

50gIcing sugar

50gtoasted and roughly chopped walnuts

DIRECTIONS

Preheat an oven at 160°C.

Put the sugar, oil and the eggs in a steel bowl and mix with a wooden spoon.

Add the grated carrots, raisins and orange zest to the mixture and mix well.

Sift together the flour, soda bicarb, cinnamon and nutmeg over the carrot and egg mixture.

Fold it with a wooden spoon until mixed uniformly.

Take a muffin pan and line it with cupcake wrappers.

Put spoonfuls of the carrot mixture on the cupcake wrappers until 3/4th full.

Bake the cupcakes in the oven for 15 minutes or until a skewer when inserted in the cakes come out clean.

Remove from the oven and keep aside to cool.

Meanwhile, whisk the cream cheese and icing sugar with an electric beater until smooth.

Once the cupcakes are cooled, spoon the icing on top of the cupcakes and garnish with chopped toasted walnuts and serve.

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