Carrot Cake Cupcakes with a Zesty Frosting
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 4 out of 4
15 Ingredients
Frosting
- 90grams softened butter
- 90grams softened cream cheese
- 1teaspoons vanilla
- 1 lemon, zested
- 190grams icing sugar
- 3 cup grated carrot
- 1teaspoons salt
- 1teaspoons nutmeg
- 1 1/2teaspoons cinnamon
- 1teaspoons baking powder
- 1/2teaspoons ground ginger
- 3/4 cup olive oil
- 1/2 cup sugar
- 2 eggs
- 1 cup self raising flour
Description
Easy to whip up and even easier to eat!
Method
Step 1 of 11
Prepare carrots by peeling and coarsely grating.
Step 2 of 11
Whisk eggs and add Oil and Sugar
Step 3 of 11
Mix together flour. Spices, baking powder and salt and combine
Step 4 of 11
Fold through carrots with the wet ingredients and then gradually add flour. Do not over mix.
Step 5 of 11
Bake in a 170 fan forced oven for 30 - 35 minutes or until cooked through
Step 6 of 11
Spoon evenly into 12 cupcake liners.
Step 7 of 11
Allow to cool and then prepare icing.
Step 8 of 11
To prepare icing add room temperature cream cheese and butter to a stand mixer mixing till combined.
Step 9 of 11
Add sugar and lemon zest and whip until firm.
Step 10 of 11
Top cupcakes and then crumble over walnuts.
Step 11 of 11
Enjoy. If I have no one to share this with I stick the rest in the fridge to heat up the next day.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.