CARROT CAKE CUPCAKES

Eat me in moderation!

Serves: 12

Per serve: 1348kJ | 5g protein | 18g fat | 35g carbs | 2g fibre

Ingredients

  • 125g brown sugar

  • 2 large eggs

  • 125mL sunflower oil

  • 225g wholemeal plain flour

  • 1tsp ground cinnamon

  • 1/2tsp ground ginger

  • 1/2tsp ground cloves

  • 1/4tsp baking soda

  • 1/2tsp baking powder

  • 1tbsp orange rind, finely grated

  • 200g carrots

  • 1/4 cup walnuts

  • 200g cream cheese

  • 110g icing sugar

  • 1tbsp fresh orange juice

Method

  1. Preheat oven to 200ºC. Line a 12 cup muffin pan with paper cases or lightly spray with oil.

  2. Beat the oil, sugar and eggs together. Fold in the flour, spices, baking soda and powder. Add the grated orange rind and a pinch of salt.

  3. Coarsely grate the peeled carrots and chop the walnuts, fold into the batter.

  4. Divide the mixture between the 12 cases. Bake for 20 minutes or until a skewer inserted in the center comes out clean. Cool completely on a rack.

  5. Beat the cream cheese, icing sugar and orange juice together. Spread over the cooled cupcakes and sprinkle with walnuts and a little cinnamon sugar.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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