Carrot Cucpakes

Carrot Cupcakes

(adapted from Donal Skehan)

275g self-raising flour

1/2 tsp bicarbonate of soda

2 tsp ground cinnamon

275g caster sugar

4 large eggs

250ml vegetable oil

1 tbsp vanilla extract

400g carrots, peeled and grated


Preheat your oven to 180ºC and line your cupcake tins. In a large bowl, sift in the flour, bicarb and cinnamon (or just give it a good whisk). In another bowl, beat together the eggs and sugar, until light and fluffy. Slowly pour in the oil, until completely incorporated and then add in the vanilla. Fold in the dry ingredients, until just mixed through. Finally, fold through the grated carrots. Divide the batter between the cupcake liners and bake for 15-18 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool on a wire rack. 

 

Cinnamon Cream Cheese Frosting
400g cream cheese, softened
100g unsalted butter, softened
900g icing sugar
  4 tsp cinnamon

Beat together the cream cheese and butter, until light and fluffy. Gradually add in the icing sugar and cinnamon until well combined.