Carrot Cupcake Recipe

Carrot Cake

• 100g soft brown sugar
• 175ml sunflower oil
• 3 large eggs, lightly beaten
• 140g carrots (grated)
• 50g pecans (chopped)
• 175g self-raising flour
• 1 tsp sodium bicarbonate
• 1 tsp ground cinnamon

1. Preheat the oven to 180C. 
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots and chopped pecans.
3. Mix the flour, sodium bicarbonate and cinnamon in a separate bowl, then sift into the wet mixture. Lightly mix all the ingredients – when everything is evenly incorporated stop mixing. The mixture will be fairly soft and almost runny.
4. Spoon the mixture into the cups and fill it up to about ¾ full. Bake for 20-25 minutes until springy to touch/fork comes out clean. 

Cream Cheese Icing

• 100g butter, softened
• 300g soft cheese (low-fat)
• 1 tsp vanilla extract
• 100g icing sugar, sifted

1. Beat the butter, soft cheese and vanilla until they come together.
2. Add icing sugar in spoonfuls until it reaches the desired consistency. (Tip: to make it less sweet, reduce the proportion of sugar to cheese/add some lemon juice!)

You are then ready to ice your cupcakes! Top them off with more crushed pecans for an extra crunch :)