Carrot Cupcakes

I have been wanting to make cupcakes ever since Valentine’s Day, when S gave me a great cupcake stand. I also had some sad carrots in the fridge and thought some carrot cupcakes would be a great way to redeem them. The best part of carrot cupcakes is the icing. Nothing better than cream cheese icing, although it is not the healthiest of all icings, it is great once in a while.

Carrot Cupcake

??1 1/4 cup brown sugar

3/4 cup vegetable oil

3 eggs

1 1/2 cup all purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 dessert spoon cinnamon

1 teaspoon ginger

5 grated carrots – about 2 cups

1/2 cup walnuts, chopped

1/2 cup sultanas

Cream Cheese Icing

250 g cream cheese, softened

1/2 cup icing sugar

Preheat the oven to 180 degrees celcius.

Sieve the flour, baking soda, baking powder, ginger and cinnamon into a large bowl. Fold in the eggs, one at a time, mixing well. Then add the vegetable oil and mix until combined. Fold in the grated carrot, walnuts and sultanas, careful not to overmix.

Divide the mixture among the cupcake moulds and then bake in the oven for about 15 minutes, or until a tester comes out clean.

Let cool while making the icing. Mix the softened cream cheese together with the icing sugar and then spread onto the cupcakes. Top with a walnut or some grated lemon to decorate.

Makes about 21 cupcakes. Halving the recipe is a great idea, if you don’t want 21 cupcakes.