My best friend’s mother (whom we all affectionately refer to as ‘Granny’) decided a long time ago that she would no longer make any dessert recipes that required ‘creaming butter and sugar’ because she simply couldn’t be bothered. Although I’m not necessarily quite that ‘ruthless’ when it comes to selecting recipes, I must admit that I get very excited when I come across a dessert that requires minimal effort and yet still tastes amazing.
These carrot cupcakes definitely fall into this category. They’re perfectly moist and dense (with the added bonus of a nice tangy frosting) and yet they couldn’t be easier to whip up.
I especially love making them for Easter but there’s really no reason why you couldn’t make them all year long. The recipe can even be made into a cake!
Happy Baking xx
Carrot Cake Cupcakes
For the cupcakes:
1 cup brown sugar
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 cups grated carrots (about 3 medium carrots)
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
½ cup sultanas (optional)
½ cup chopped pecan nuts or walnuts (optional)
For the icing:
250g of cream cheese
zest and juice of 1/2 orange
1/2 cup of icing (confectionery) sugar
♥ Preheat the oven to 180°C. Grease a 12-hole muffin tin (or line it with cupcake cups).
♥ In a large bowl, beat together the sugar, oil and egg until smooth. Add the grated carrots, sultanas and pecans and stir to combine. Sift in the flour, baking soda, baking powder and spices on top of the mixture. Using a wooden spoon, gently mix the dry and wet ingredients together until just combined.
♥ Pour the batter into the muffin tin so that each muffin cup is about 2/3 full . Bake for about 15 minutes or until a skewer poked in comes out clean.
♥ Leave the cupcakes to cool.
♥ To make the icing beat the cream cheese, orange juice and zest and icing sugar until smooth and creamy.
♥ Pipe or spread the frosting onto the (cooled) cupcakes.