Carrot Cupcake with Cream Cheese Icing
9 Reviews
About the bake
Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing.
If cream cheese is your thing, try our our delicious chocolate cake with cream cheese filling!
Ingredients
- 300gBillington's Unrefined Light Muscovado Sugar
- 3Egg(s) (free range) (medium)
- 300mlSunflower oil
- 300gAllinson's Plain White Flour
- 1 tspBicarbonate of soda
- 1 tspBaking powder
- 1 tspCinnamon
- 0.5 tspGinger (ground)
- 0.5 tspSalt
- 0.25 tspNielsen-Massey Vanilla Extract
- 300gCarrot(s) (grated)
- 100gWalnuts (shelled and chopped)
For the cream cheese icing
- 450gBillington's golden icing sugar
- 75gUnsalted Butter (softened)
- 185gCream cheese
- Orange food colouring
Method
Step 1
Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
Step 2
In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
Step 3
Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.
Step 4
Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.
Step 5
To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
Step 6
Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using. Fill a piping bag and decorate each cupcake.