Carrot cake cupcakes

Name: Carrot cake cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups self-raising flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1/2 tsp salt; 1 1/2 cup oil; 1 1/2 cup castor sugar; 1/2 cup light brown sugar; 4 cups finely grated carrots; 1 cup chopped walnuts; 4 eggs; 1 tsp vanilla extract; 2 tsp cinnamon powder; 1/2 tsp nutmeg; 224g cream cheese; 1/2 cup unsalted butter; 3 cups icing sugar; 1 tsp vanilla extract; 1/8 tsp salt

11 steps

Prep:20minCook:25min

Updated at: Thu, 17 Aug 2023 00:09:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories330.2 kcal (17%)

Total Fat20.2 g (29%)

Carbs35.9 g (14%)

Sugars26.3 g (29%)

Protein3.1 g (6%)

Sodium260.2 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

For the cupcakes

2 ½ cupsself-raising flour

1 tspbaking powder

1 tspbicarbonate of soda

½ tspsalt

1 ½ cupoil

1 ½ cupcastor sugar

½ cuplight brown sugar

4 cupscarrots

finely grated

1 cupchopped walnuts

4eggs

1 tspvanilla extract

2 tspcinnamon powder

½ tspnutmeg

For the cream cheese frosting

224gcream cheese

½ cupunsalted butter

3 cupsicing sugar

1 tspvanilla extract

⅛ tspsalt

Instructions

For the cupcakes

Step 1

Mix together dry ingredients in a bowl (flour, baking powder, bicarb, cinnamon, nutmeg and salt) and set aside.

Step 2

Whisk together sugars and oil. Add eggs one at a time and whisk for 2 minutes.

Step 3

Add vanilla extract and mix.

Step 4

Add walnuts and carrots and fold in gently.

Step 5

Spoon into a cupcake tray or an 8"inch greased baking pan.

Step 6

Bake at 180°c for 25 minutes. Allow to cool before decorating.

For the cream cheese frosting

Step 7

In a large bowl, beat cream cheese and butter together on high-speed until smooth and creamy.

Step 8

Add icing sugar, half a cup at a time. Add vanilla extract and salt.

Step 9

Beat on low speed for 30 seconds, then switch to highspeed for 2 minutes.

Step 10

If you want the frosting a little thicker, add an extra 1/4 cup of icing sugar.

Step 11

Cover and store for 5 days in the fridge or up to 3 months in freezer. After freezing, thaw in fridge then beat for a few minutes so its creamy and smooth again.