carrot cupcake recipe

carrot cakes

carrot cupcakes
makes 12 cupcakes

I made these yesterday for the first time, I think its a great, easy recipe. Perfect if you have guests coming for afternoon tea.

Ingredients
187g sugar
187g flour
187ml sunflower oil
2 eggs
pinch of salt
5ml ground cinnamon
5ml bicarb of soda
5ml baking powder
30g chopped nuts
30g raisins
375ml grated carrots
30ml poppy seeds

Icing
1 x tub of philadelphia cream cheese / lancewood cream cheese
60ml icing sugar
5ml vanilla essence

salted flaked almonds
60ml flaked almonds
15ml sugar
pinch of salt
pinch of cinnamon

Method

put oven onto 180degrees
1.
beat oil, sugar & eggs until thick
2. sift all dry ingredients together
3. add sifted dry ingredients to oil mixture
4. add carrots, nuts, poppy seeds & rasins
5. Line muffin tray with cases; spray & cook 12 x muffin cases
6. fill each case 3/4 and bake for 25 min or until a skewer comes out clean

ICING
sift icing sugar into soften cream cheese and mix with vanilla, ice onto cooled cupcakes

FLAKED SALTED ALMONDS

heat a pan onto a low heat add almonds,salt, sugar and cinnamon until it starts to brown and stick together.
remove from heat, cool and top onto cupcakes

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