The Easter holidays are here and we have the perfect recipe for you to try at home with your kids. Our carrot and walnut cupcakes are simple to bake and utterly delicious!

Our recipe will make approximately 12 cupcakes.

Ingredients

For the carrot cupcakes:

  • 130ml vegetable oil
  • 2 eggs
  • 180g light brown sugar
  • 180g self raising flour
  • 300g carrot, washed and grated
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp mixed spice

For the cream cheese frosting:

  • 130g softened butter
  • 335g icing sugar
  • 85g full fat cream cheese

Method

For the carrot cupcakes:

  1. Combine and mix your dry ingredients together in a bowl.
  2. Mix your oil and eggs and beat them until smooth, before mixing in your sugar.
  3. Stir in your grated carrot and mix well until it’s all combined.
  4. Add your dry ingredients and mix thoroughly until all of your yummy ingredients come together.
  5. Pour your mixture into pretty cupcake cases until they’re approximately 2/3 full. We find using an ice cream scoop is a great way to get even portions in each case.
  6. Bake for 25-30 minutes until the top is golden and springy to touch.

 

For the cream cheese frosting:

  1. Beat your butter and icing sugar together until you reach a smooth and fluffy consistency.
  2. Add the cream cheese and mix until it is all incorporated. Be careful not to over beat or the icing will turn runny.
  3. Once your cupcakes have cooled, decorate by generously spreading the frosting on top of the cupcake. We like to finish ours off with some chopped walnuts or sugar carrot decorations!

 

Happy baking!