Moist Carrot Cupcake With Cream Cheese Frosting Recipe

Total Time:

45 minutes(Cooking)

Servings:

24 cupcakes

Moist Carrot Cupcake With Cream Cheese Frosting Recipe


Ingredients

200gall purpose flour
1/2 tspground cinnamon
1 tspbaking powder
1 tspbaking soda
150gbrown sugar
200mLvegetable oil
3eggs, at room temperature
225gcarrots, grated
50gwalnuts, chopped
ICING:
175gcream cheese
1orange rind, finely grated
1 tbsporange juice
1 tspvanilla
125gicing sugar

Preparation

  1. Preheat oven to 175 C, 10 mins before baking. Line the cupcake tin with cupcake liners.
  2. Sift the flour, cinnamon powder, baking powder and bicarbonate of soda together into a large bowl.
  3. Stir in the brown sugar and mix together.
  4. Lightly whisk the oil and eggs together, then gradually stir into the flour and sugar mixture. Stir well.
  5. Add the carrots and walnuts. Mix thoroughly, then divide the mixture between the prepared cupcake tin.
  6. Bake in the preheated oven for 15- 18 mins or until light and springy to the touch and a skewer inserted into the center of the cake comes out clean.
  7. Remove from the oven and allow it to cool in the tin for 5 mins before turning out on to a wire rack. Reserve until cold.

Icing

  1. Beat together cream cheese, orange rind, orange juice and vanilla essence.
  2. Sift the icing sugar and stir into cream cheese mixture.
  3. Spread the icing on the cupcake, once it's cooled.

NB:

  • If you are baking it as a cake, you can use a 6 or 7 inch deep square tin.

 

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