Carrot Cupcakes

These cupcakes have all of the flavour of a carrot cake, but in a delectable bite-sized package. Try not to eat them all at once!

Makes 9 cupcakes.

Ingredients

Cake

• 125ml sunflower oil
• 2 large eggs
• 110g light muscovado sugar
• 125g carrots, peeled and coarsely grated
• 150g self-raising flour
• 1tsp baking powder
• 1tsp ground mixed spice
• 1tsp ground ginger
• 1tsp ground nutmeg
• 35g walnuts, shelled and chopped

Cream Cheese Icing

• 50g icing sugar, sieved
• 75ml plant-based double cream
• 50g dairy-free cream cheese, room temperature

Process

1. Preheat oven to 160C fan assisted.  Put cupcake cases into a cupcake tin
2. Put all cake ingredients into a bowl and mix until just combined
3. Fill cupcake cases up to 2/3 with mixture
   • I use a 1/4 cup measuring cup when filling the cupcake cases to make sure each case has the same amount in it
4. Pop in the oven for 20 minutes, or until a skewer comes out clean and the tops are bouncy
5. Allow to cool in the tin for 15 minutes, then onto a cooling rack to cool completely

Cream Cheese Icing

1. Whip the dairy-free cream cheese until really smooth
2. Add the icing sugar and plant-based double cream. Whip until thick and a spoon leaves a trail in the mixture when passed through
3. Decorate the cupcakes using either an offset spatula or by filling a piping bag
4. Leave them with just the cream cheese icing, or top off with a walnut half or other decoration (I used a sugar carrot decoration that I found at the supermarket)

Enjoy!

P.S. Want to bake a cake instead of cupcakes? This recipe will make a single 8″ (20cm) carrot cake! Just leave in the oven for 35 minutes instead.

Amazon Associate Links

Most of the baking equipment I used can be found on Amazon, find them here