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Carrot Cupcake with Cream Cheese Icing

Carrot Cupcake with Cream Cheese Icing

Recipe Submitted By: bakingmad

Try this delicious carrot cake with a gorgeous cream cheese icing.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	Makes 18
Skill Level	Easy
Average Rating

Carrot Cupcake with Cream Cheese Icing Ingredients

300 grams	Light Muscovado Sugar (Billington's)
3	Free Range Eggs medium
300 ml	Sunflower Oil
300 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Bicarbonate Of Soda
1 tsp	Baking Powder
1 tsp	Ground Cinnamon
0.50 tsp	Ground Ginger
0.50 tsp	Salt
0.25 tsp	Vanilla Extract (Nielsen Massey)
300 grams	Carrots grated
100 grams	Walnuts shelled & chopped

Additional Ingredients

450 grams	Icing Sugar (Silver Spoon)
75 grams	Unsalted Butter
185 grams	Cream Cheese
	Fondant Icing (Silver Spoon) pink, to decorate

This recipe uses

How to make Carrot Cupcake with Cream Cheese Icing

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 170°c (325°f) Gas 3
Mix together the sugar, eggs and oil until fully incorporated.
In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed.
By hand, stir in the grated carrots and walnuts.
Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown.
Once cooked thoroughly, leave to cool.
To prepare the icing; Beat the icing sugar and butter together on a medium speed until well mixed.
Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency.
Fill a piping bag and decorate each cupcake.

Reviews

Read all reviews (1) | Average rating: 4 stars

"Lovely tasit although a little sweet, would use less sugar next time i do this one. but Very easy to follow and very yummy, everyone loved these x"

07-03-2013 | Author: lost_blonde86 | 4 stars

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