Easy Carrot Cupcakes
Easy, no-fuss carrot cupcakes with a light cream cheese frosting. Baked in minutes, finished in seconds 😋
Ingredients 13
Carrot Cake
100 g soft brown sugar
175 ml sunflower oil
3 eggs, large, lightly beaten
140 g carrots, peeled and grated
50 g pecans, chopped, plus extra for topping
175 g self-raising flour, sifted
1 tsp bicarbonate soda
1 tsp ground cinnamon
Cream Cheese Icing
100 g butter, softened
300 g low-fat soft cheese
1 tsp vanilla extract
100 g icing sugar, sifted
1 ‒ 2 tsp lemon juice, optional, for icing
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Method 7
Carrot Cake
Preheat the oven to 180°C. Line a muffin tin with cupcake cases.
Tip the into a large mixing bowl, pour in the , and add the . Lightly mix with a wooden spoon. Stir in the grated and chopped .
Mix the , , and in a separate bowl, then sift into the wet mixture. Lightly mix all the ingredients – when everything is evenly incorporated, stop mixing. The mixture will be fairly soft and almost runny.
Spoon the mixture into the cupcake cases, filling them about ¾ full. Bake for 20–25 minutes until springy to the touch or a fork comes out clean. Allow to cool completely on a wire rack before icing.
Cream Cheese Icing
Beat the softened , , and together until smooth and combined.
Add the sifted in spoonfuls, beating until the icing is smooth and reaches your desired thickness.
Once the cupcakes are completely cool, ice them with the cream cheese icing. Top with extra chopped for added crunch.
ScuziSuzie's tips
If you prefer a less sweet icing, reduce the amount of sugar or add 1–2 teaspoons of lemon juice to taste.
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Notes
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