Andy's Carrot Cake Cupcakes

    Andy's Carrot Cake Cupcakes


    12 people made this

    About this recipe: Noticing that I had quite a few carrots lying around, I decided to use it in a cupcake recipe instead of just roasting or turning them into soup and this is what I came up with!

    Serves: 12 

    • 150g self raising flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 125g softened butter
    • 125g brown sugar
    • 75g grated carrot
    • 2 eggs
    • Icing
    • 100g cream cheese
    • 2 tablespoons icing sugar
    • 1 dash lemon flavouring or lemon rind

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Put 12 cupcake cases into a cake tin.
    3. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl.
    4. Add the butter, brown sugar, carrot and eggs. Beat together with a wooden spoon until well mixed.
    5. Divide the mixture between the cases and bake for 20-25 minutes until they spring back when pressed.
    6. Transfer cakes to a wire cake rack leave until cold.
    7. Icing: Mix the cream cheese with the icing sugar in a bowl then spread on the cakes. Put in the fridge for about 20 minutes to set the icing.

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