Carrot Cupcakes
Easy and delicious Carrot Cupcakes with a cream cheese frosting. The perfect recipe for using up carrots in your vegetable rack. It's the lime zest takes them to a whole new level!
They are a great way of using up some of those carrots in your veg rack...you know, the slightly bendy ones that have seen better days.
TOP TIPS FOR MAKING CARROT CUPCAKES
- Grate some lime zest over the top of the icing to give the cupcakes some extra zing!
- Add a handful of chopped walnuts to the cupcake batter before baking, to give them a nutty crunch.
- Un-iced, the cupcakes freeze really well for up to 3 months, so why not make a double batch and freeze half for another day.
HOW TO MAKE CARROT CUPCAKES
The frosting is my super simple cream cheese frosting, with some shop bought sugar carrots to decorate on top. You can make your own decorative carrots if you want to, or just leave the tops plain.
PIN THE CARROT CUPCAKES FOR LATER!
TRY THIS NEXT!
Probably one of the nicest chocolate cakes I've ever made, and a great way of using up a glut of courgettes from the allotment. The chocolate courgette cake freezes well too, so make 2 and freeze 1.
CARROT & ZINGY LIME CUPCAKES
Yield: 12
Carrot Cupcakes
Prep time: 15 MCook time: 20 MTotal time: 35 M
Easy and delicious Carrot Cupcakes with a cream cheese frosting. Perfect for using up carrots in your vegetable rack. It's the lime zest takes them to a whole new level!
Ingredients:
- 3 Carrots, grated
- 100g Light Brown Sugar
- 80g Golden Syrup
- 80g Butter
- 2 Eggs, beaten
- 150g Self Raising Flour
- 1/2 TSP Bicarbonate of Soda
- 1 TSP Cinnamon Double Cream
- Zest 1/2 Lime
- For the Icing
- 100g Butter, softened
- 300g Cream Cheese
- 100g Icing Sugar
- 1/2 TSP Vanilla Extract
Instructions:
- Preheat the oven to 180°c (160° fan) and line a 12 hole cupcake tin with cupcake cases.
- Melt the sugar, butter and syrup in a pan, take off the heat then stir through all the other ingredients.
- Spoon into the cupcake cases and bake for 20 minutes.
- While the cupcakes are cooling, make the cream cheese icing by placing the ingredients in a bowl and using an electric whisk to beat until smooth. Pipe the icing onto the cupcakes and decorate.
Calories
360.97
360.97
Fat (grams)
23.22
23.22
Sat. Fat (grams)
13.80
13.80
Carbs (grams)
35.54
35.54
Fiber (grams)
0.91
0.91
Net carbs
34.63
34.63
Sugar (grams)
22.58
22.58
Protein (grams)
4.18
4.18
Sodium (milligrams)
356.17
356.17
Cholesterol (grams)
91.31
91.31
Calories and nutrition for 1 serving
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