Jamie Magazine
By Kate McCullough
Carrot cupcakes
40 mins plus cooling
Super easy
serves 12 to 16
Recipe From
Ingredients
125g soft brown sugar
125ml sunflower oil
2 large free-range eggs
225g plain flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
1 clementine
200g carrots
75g walnuts, plus extra to sprinkle
200g cream cheese
110g icing sugar
Method
- Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.
- Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
- Coarsely grate the carrots and chop the walnuts, then fold into the batter.
- Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
- Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.
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