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Carrot Cupcakes
Ingredients
125g
soft brown sugar
125ml
sunflower oil
2 large
free-range eggs
225g
plain flour
1 teaspoon
ground cinnamon
½ teaspoon
ground ginger
½ teaspoon
baking soda
½ teaspoon
baking powder
1
clementine
200g
carrots
75g
walnuts, plus extra to sprinkle
200g
cream cheese
110g
icing sugar
Instructions
1
Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
2
Coarsely grate the carrots and chop the walnuts, then fold into the batter.
3
Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
4
Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.
Notes
Nutrition Facts
(per serving)
Calories:
342 calories
Servings:
8 servings
Carbohydrates:
43 g
Fat:
16 g
Fiber:
2 g
Protein:
4 g
Sugar:
15 g
Meal Effort
Preparation:
25 minutes
Cook:
0 minutes
Total:
0 minutes