Description
Delectable carrot cupcake recipe with the best cream cheese icing ever! The batch makes 12-14 cupcakes.
Ingredients
- 2 eggs
- 3/4 cup vegetable oil
- 1 cups brown sugar
- 1 teaspoon vanilla essence
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup carrots, finely grated
- 1/4 cup raisins
- 1/2 cup pecan nuts, chopped
- Cream Cheese Icing
- 250g cream cheese
- 50g butter
- 1 cups icing sugar
- 1/2 teaspoon vanilla essence
Instructions
- Preheat oven to 180°C. Place cupcake cases in a cupcake tin
- In a large bowl, mix the eggs, oil, sugar and vanilla essence together for 4-5 minutes.
- Sieve the flour, baking soda, baking powder, cinnamon and salt into the bowl and beat together until just incorporated
- Add in the carrots, raisins and pecan nuts and mix evenly.
- Pour into the cupcake cases
- Bake at 180°C for 40-45 minutes (inserting a toothpick into the centre of the cupcakes should come out clean)
- Allow the cupcakes to cool for 5 minutes before taking them out the cupcake tin and allow to cool completely before icing.
- To make the cream cheese icing, add the butter and cream cheese to a mixing bowl and blend until smooth. Sieve the icing sugar into the bowl, add the vanilla essence and blend again until smooth. Using a piping bag to ice the cupcakes or alternatively, simply ice them with a knife.