Carrot cupcakes, cream cheese frosting

I made these cakes quite a few months ago and my dad has not stopped banging on about them since so I thought this weekend I’ll make them again!

If you’d like to know how I make these yummy carrot cakes with cream cheese frosting then keep reading!

For the cakes

Heat the oven to 180 degrees celsius.

Recipe

• 175g light brown sugar
• 50g wholemeal flour
• 150g self-raising flour
• 1 teaspoon bicarbonate soda
• 2 teaspoons mixed spice
• Zest 1 orange
• 2 eggs
• 150ml sunflower oil
• 2 large grated carrots

Method

• Line a muffin tin with cake cases – I made 12 with this recipe.
• In one bowl mix together the dry ingredients – sugar, flours, bicarb, mixed spice & zest.
• In a different bowl mix together the oil and the eggs.
• Add the wet ingredients to the dry ingredients and mix.
• Mix in the grated carrot.
• Evenly fill cases.
• Bake for 20 minutes until a skewer comes out clean.

  

  

  

  

  

  

  

For the icing

Recipe

• 100g butter
• 300g soft cheese
• 200g icing sugar
• 1 teaspoon vanilla extract

Method

• Beat butter until soft.
• Beat in cream cheese.
• Add icing sugar bit by bit.
• Lastly add vanilla.
• Pop icing in the fridge to set for about 5 minutes.
• As it is a rather runny icing I just spooned it onto completely cool cakes.
• Decorate as desired.

  

  

  

And there we have it.

My dad has said these were the best cakes that I have made to date so that’s very positive for me! Let me know if you try this recipe!

Beth x