Name: Carrot cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 3 eggs; 1 1/2 cup castor sugar; 1 tsp Baking powder; 2 tsp Bicarbonate of soda; 1 1/2 cup carrots grated; 1 apples grated; 2 cup flour; 1 cup oil; 1 pecan nuts; 2 tsp cinnamon ground; 62 g butter; 62 g cream cheese; 250 g icing sugar; 1 tsp vanilla

Recipe Disclaimer

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Ingredients (14)

3	eggs
1 1/2 cup	castor sugar
1 tsp	Baking powder
2 tsp	Bicarbonate of soda
1 1/2 cup	carrots — grated
1	apples — grated
2 cup	flour
1 cup	oil
1	pecan nuts
2 tsp	cinnamon — ground

For the icing:

62 g	butter
62 g	cream cheese
250 g	icing sugar
1 tsp	vanilla

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Method:

Cream the eggs and sugar, then add flour, baking powder, bicarb and cinnamon, alternating with the oil.
Add carrot, apple and half of the roughly chopped pecan nuts.
Fill cupcake liners about 3/4 full with mixture, and bake at 180°C for about 15-20 minutes. Test them at 15 minutes and see if they need to bake for longer.
While you wait for them to cool, beat the icing ingredients together in a bowl until combined and smooth.
Add more icing sugar if you find the consistency too runny.
Top cupcakes with icing and sprinkle on reserved nuts.

Reprinted with permission of The Gorgeous Gourmet
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