Recipe

Carrot cupcakes

  • 20 mins preparation
  • 20 mins cooking
  • Makes 18 Item
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Ingredients

Carrot cupcakes
  • 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.

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