Carrot Cupcake With Cream Cheese Frosting

Ingredients

• Refer notes for cup measurement
• 200 gms All purpose flour ( 7 oz)
• 1/2 tsp Ground cinnamon
• 1 tsp Baking powder
• 1 tsp Bicarbonate of soda
• 150 gms Brown sugar (5 oz)
• 200 ml Vegetable oil ( 7 fl oz, I used sunflower oil)
• 3 medium Eggs (@ room temp)
• 225 gms Grated carrots
• 50 gms Chopped walnuts
• 175 gms Cream cheese (6 oz, I used Philadelphia cream cheese)
• Finely grated rind of 1 orange (refer notes)
• 1 tbsp Orange juice (refer notes)
• 1 tsp Vanilla essence
• 125 gms Icing sugar ( 4 oz)

Instructions

1. 1

   Preheat oven to 175 C, 10 mins before baking. Line the cupcake tin with cupcake liners. (Refer notes if you are baking it as a cake)

2. 2

   Sift the flour, cinnamon powder, baking powder and bicarbonate of soda together into a large bowl. Stir in the brown sugar and mix together.

3. 3

   Lightly whisk the oil and eggs together, then gradually stir into the flour and sugar mixture. Stir well. Add the carrots and walnuts. Mix thoroughly, then divide the mixture between the prepared cupcake tin. Bake in the preheated oven for 15- 18 mins or until light and springy to the touch and a skewer inserted into the center of the cake comes out clean.

4. 4

   Remove from the oven and allow it to cool in the tin for 5 mins before turning out on to a wire rack. Reserve until cold.

5. 5

   To make the icing, beat together the cream cheese, orange rind, orange juice and vanilla essence. Sift the icing sugar and stir into cream cheese mixture. Spread the icing on the cupcake, once it's cooled.