Carrot Cupcake

• 1 cup vegetable oil
• 3/4 cup caster sugar
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups (about 2 carrots) finely grated carrot

1. Preheat oven to 180 C. Line a 12-hole muffin tray with paper cases. Using an electric mixer, beat oil, castor sugar and eggs in a medium bowl until light and creamy.
2. Sift flour, bicarbonate of soda and spices over mixture.Fold into mixture until just combined. Stir in carrot.
3. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

 Frosting

• 250g cream cheese, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.


Freeze un-iced cakes for upto 3 months.


Source: recipes+