Carrot Cupcakes with Cream Cheese Icing

Serves 24

Carrot cupcakes

• 250g wholemeal flour
• 175g raw sugar
• 175g brown sugar
• 3 eggs
• 175ml oil
• 300g grated carrots
• 55ml sour cream
• 2 teaspoon vanilla
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 180 degrees C, place rack in the centre of the oven. Line muffin tin with cupcake cases and set aside.
2. Combine all ingredients in a large mixing bowl. Mix with a wooden spoon until combined.
3. Pour even amounts of the mixture into the cupcake cases, filling until 3/4 full.
4. Bake in the oven for 10-15 minutes, or until cupcakes spring back when pushed in the centre. Transfer to a cooling rack, cool completely before icing.
5. To decorate pipe spirals of cream cheese frosting on top of the cooled cupcakes. Enjoy!

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Cream cheese icing

• 220g cream cheese
• 1/4 cup butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract

1. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together with an electric beater until smooth and fluffy. Add icing sugar in 2 additions. Beat until creamy, and lightened in colour. Add more icing sugar or juice as needed for easy spreading. Adjust lemon juice/zest to taste.

Recipe Source