Carrot Cupcakes

Name: Carrot Cupcakes
Total time: 30
Yield: 10
Ingredients: ½ cup sunflower oil; 2 medium eggs; 1 cup carrot, grated; 1 ¼ cups brown sugar; 1 ½ cups self raising flour, sifted; ¾ teaspoon ground cinnamon; 1 teaspoon baking soda; ½ cup unsalted butter, room temperature; 1 ¼ cups icing sugar; 3 cups full fat cream cheese, cold; 1 teaspoon vanilla extract; cinnamon, to taste; walnut, as topping

Recipe by Celina How from tasty.co

Desserts 30 Mins.

Ingredients

10 servings

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½ cup sunflower oil
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2 medium eggs
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1 cup carrot, grated
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1 ¼ cups brown sugar
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1 ½ cups self raising flour, sifted
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¾ teaspoon ground cinnamon
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1 teaspoon baking soda

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½ cup unsalted butter, room temperature
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1 ¼ cups icing sugar
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3 cups full fat cream cheese, cold
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1 teaspoon vanilla extract
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cinnamon, to taste
•

walnut, as topping

Instructions

Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
Whisk together the sunflower oil and eggs.
Add in the grated carrots and sugar, and mix again.
Add in the sifted flour, cinnamon, and baking soda.
Mix until no streaks of flour is seen.
Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
Once cooled, spread cream cheese frosting and decorate with walnut bits.