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Carrot cupcakes

Posted on: November 21, 2008

These carrot cupcakes are delicious and moist. I even had them for breakfast one day as it was easy for me to just grab one on the run (not the most healthy breakfast i know). The cream cheese adds a little richness to the cake and i love the added crunch of the walnuts. Don’t let the oil content scare you, unfortuntately it’s required to keep them moist but if you’re worried, you can always cut back on it a little.

Carrot cupcakes

Carrot cupcakes

Carrot cupcakes

  • 2 cups self-raising flour
  • 1 1/2 cups plain flour
  • 1 teaspoon bicarbonate soda
  • 2 1/2 teaspoon ground cinnamon
  • 2 1/2 teaspoon ground nutmeg
  • 2 cups caster sugar
  • 3 1/2 cups coarsley grated carrot
  • 100 grams walnuts (roughly chopped)
  • 1 1/4 cups vegetable oil
  • 5 eggs (lightly beaten)
  • 300 grams sour cream
  • 2 teaspoons vanilla extract

Cream cheese icing

  • 500 grams cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 3 1/3 cups icing sugar

Method

  1. Pre-heat oven to 180C
  2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and 3/4 of the walnuts. Stir to combine
  3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth
  4. Add to dry ingredients and stir until just combined
  5. Pour into pan, smoothing top with a spatula
  6. Pour batter into cupcakes and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean
  7. Stand for 20 minutes then turn onto a wire rack to cool
  8. For icing, beat cream cheese using electric beaters until smooth
  9. Add vanilla and beat well, gradually add icing sugar, beating until smooth and creamy
  10. Top cupcakes with cream cheese icing and decorate with remaining walnuts
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