Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories330.6 kcal (17%)
Total Fat20.2 g (29%)
Carbs36 g (14%)
Sugars26.4 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
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.
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