These are really moist and fluffy.
Baking them into individual cupcakes are easier to serve.
This recipe is for 6 large cupcakes, if you have a 12 muffin tin to fill then just double up the recipe.
Ingredients:
1 large egg
70ml oil
100g light brown sugar
150g grated carrots
50g raisins
40g chopped walnuts
Sift together:
90g self raising flour
Pinch of salt
1/4. Tsp bicarbonate of soda
1/4. Tsp ground cinnamon
1/4. Mixed spice (I left this out)
Cream cheese frosting recipe:
125g cream cheese
25g butter (room temperature)
1/2. Tsp vanilla extract
150g icing sugar
Method:
Weight out all your ingredients and get ready to make this.
Mix together the oil, brown sugar, and egg into a bowl and whisk lightly until the sugar has partly dissolve.
Add in the grated carrots and chopped walnuts and mix well.
Mix in the sifted flour and fold to combine the mixture.
Divide into 6 large cupcake cases or muffin cases.
Put into a preheated oven of 180c and bake for 20-25 minutes.
Once baked, cool on a cooling rack and prepare the cream cheese frosting by mixing everything into a bowl and whisk.
Put the frosting into a piping bag to decorate your cupcakes. Sprinkle with grated carrots and garnish with a half walnut (optional but makes the cupcakes look pretty)
This carrot cupcake is a great for picnics or small snack for children.
I'm not a keen carrot cake eater but even I'm converted!
