Name: Carrot cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/3 cup (80ml) vegetable oil; 1/2 cup (110g) firmly packed light brown sugar; 1 egg; 1 cup firmly packed, coarsely grated carrot; 1/3 cup (40g) finely chopped walnuts; 3/4 cup (110g) self-raising flour; 1/2 teaspoon mixed spice; 1 tablespoon pepitas, chopped finely; 1 tablespoon finely chopped dried apricots; 1 tablespoon finely chopped walnuts, extra; lemon cream cheese frosting; 90 gram cream cheese, softened; 30 gram unsalted butter, softened; 1 teaspoon finely grated lemon rind; 1 1/2 cup (240g) icing sugar

Ingredients

1/3 cup (80ml) vegetable oil

1/2 cup (110g) firmly packed light brown sugar

1 egg

1 cup firmly packed, coarsely grated carrot

1/3 cup (40g) finely chopped walnuts

3/4 cup (110g) self-raising flour

1/2 teaspoon mixed spice

1 tablespoon pepitas, chopped finely

1 tablespoon finely chopped dried apricots

1 tablespoon finely chopped walnuts, extra

lemon cream cheese frosting

90 gram cream cheese, softened

30 gram unsalted butter, softened

1 teaspoon finely grated lemon rind

1 1/2 cup (240g) icing sugar

Method

Carrot cakes

1.Preheat oven to 180°C. Line 18 holes of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans with paper cases.

2.Beat oil, sugar and egg in small bowl with electric mixer until thick and creamy. Stir in carrot and nuts, then sifted flour and spice. Divide mixture among paper cases.

3.Bake cakes about 20 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

4.Meanwhile, make frosting: beat cream cheese, butter and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.

5.Spoon lemon cream cheese frosting into piping bag fitted with 2cm (¾-inch) fluted tube; pipe frosting onto cakes.

6.Sprinkle cakes with combined pepitas, apricots and extra nuts. lemon cream cheese frosting Beat cream cheese, butter and rind in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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