Happy Monday everyone! I baked these delightful little cups of carrot cake goodness at about 10pm last night – for a late baking session they sure did taste scrumptious! I wouldn’t classify this recipe as “healthy” but hey they have carrot instead of my usual chocolate so I think they’re okay to eat as a cheeky breakfast, right? These cupcakes are also great for a tea party, dessert, afternoon snack and a school lunch treat. Or why not turn this recipe into one large amazing carrot cake? The cream cheese frosting adds an extra bite that compliments the carrot so well – I really can’t resist a delicious dessert can I? Actually don’t answer that…just bake these instead!
- 4 eggs
- 2 cups sugar
- 1 cup sunflower oil
- 2 cups plain flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ground allspice
- 3 cups carrot, grated
- cream cheese
- 2 tbl lemon juice
- top with almonds, shaved chocolate, white chocolate buttons, walnuts (optional)
Preheat the oven on fan forced to 180 degrees.
In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking powder and all spice, then gradually add to egg mixture. Stir in carrot.
Grease muffin cases and place in a muffin tray. Fill the cases about 2/3 with the mixture.
Bake for about 25 minutes or until cooked inside – to test a cake always insert a knife near the center and you’ll know it’s cooked when it comes out clean.
Transfer muffin cases to a wire rack to cool before frosting.
For the frosting – mix together cream cheese and lemon juice in a bowl. Frost cupcakes with a knife evenly, then add your choice of toppings and store in the fridge in an airtight container. Oh and eat one (or two) first of course!
Happy baking, love Jem x