Carrot Cupcakes

in
, ,
- Post a Comment

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!

Carrot Cupcakes

These easy carrot cupcakes were light and moist, and super quick to make.

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.

Carrot & Zingy Lime Cupcakes

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.

Overhead photo of carrot cupcakes

HOW TO MAKE CARROT CUPCAKES


The carrot cupcakes use a melting method, so it's as easy as putting the butter, sugar and syrup in a pan, melting it over a low heat, and stirring in the rest of the ingredients.

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.


Carrot & Zingy Lime Cupcakes

PIN THE CARROT CUPCAKES FOR LATER!


carrot and lime cupcakes with a cream chese frosting


TRY THIS NEXT!



Chocolate Courgette Cake
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

CARROT & ZINGY LIME CUPCAKES


Carrot Cupcakes, Carrot and Lime Cupcakes
Baking
Yield: 12
Author:

Carrot Cupcakes

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:

  1. Preheat the oven to 180°c (160° fan) and line a 12 hole cupcake tin with cupcake cases.
  2. Melt the sugar, butter and syrup in a pan, take off the heat then stir through all the other ingredients.
  3. Spoon into the cupcake cases and bake for 20 minutes.
  4. 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
Fat (grams)
23.22
Sat. Fat (grams)
13.80
Carbs (grams)
35.54
Fiber (grams)
0.91
Net carbs
34.63
Sugar (grams)
22.58
Protein (grams)
4.18
Sodium (milligrams)
356.17
Cholesterol (grams)
91.31
Calories and nutrition for 1 serving
Created using The Recipes Generator
Next Recipe
Previous Recipe

Post a Comment