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.

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

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


put oven onto 180degrees
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

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


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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