Yummy Carrot Cupcakes!

I made these last night and have eaten far too many of them already. They are so delicious! A slightly chewy top, and moist and full of flavor inside. I used the following recipe (but didn't add the walnuts or the cinnamon). I topped them with the cream cheese icing but used far less icing sugar (less than half) than the recipe calls for, and they were perfect.

We had them topped with lightly toasted fresh pecans. Yum!

Don't be put off by the amount of oil... that is what makes them so moist and perfect. Anyway, olive oil is good for you, heh heh.

Oh, and I totally forgot to see how many this recipe made. I cooked them in batches, and we ate the first couple of batches hot out of the oven before I even got a chance to ice them. It made a lot anyway! I would guess about 28, and they are a pretty substantial size.

Carrot cupcakes

• 2 cups self-raising flour
• 1 1/2 cups plain flour
• 1 teaspoon bicarbonate soda
• 2 1/2 teaspoon ground cinnamon
• 2 1/2 teaspoon ground nutmeg
• 2 cups caster sugar
• 3 1/2 cups coarsley grated carrot
• 100 grams walnuts (roughly chopped)
• 1 1/4 cups vegetable oil
• 5 eggs (lightly beaten)
• 300 grams sour cream
• 2 teaspoons vanilla extract

Cream cheese icing

• 500 grams cream cheese (softened)
• 1 teaspoon vanilla extract
• 3 1/3 cups icing sugar

Method

1. Pre-heat oven to 180C
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and 3/4 of the walnuts. Stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth
4. Add to dry ingredients and stir until just combine
5. Pour batter into cupcakes and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean
6. Stand for 20 minutes then turn onto a wire rack to cool
7. For icing, beat cream cheese using electric beaters until smooth
8. Add vanilla and beat well, gradually add icing sugar, beating until smooth and creamy
9. Top cupcakes with cream cheese icing and decorate with remaining walnuts (or pecans)