Carrot Cake Cupcakes

These are the best moist carrot cake cupcakes I’ve ever tasted. I have put in the perfect amount of spice and the right amount of grated carrot to give you that moistness. The creamy frosting is delicious too. This frosting is made without the cream cheese for those of you who don’t like cream cheese. The vanilla frosting goes very well with the carrot cake cupcakes.

Carrot Cake Cupcakes

Ingredients

Makes 12 cupcakes

250g self-raising flour

150g grated carrots

3 eggs

70g caster sugar

Grated nutmeg 1 teaspoon

70g melted butter

100ml milk

1 teaspoon baking powder

For The Frosting

180g unsalted butter

200g icing sugar

1 teaspoon vanilla essence

Carrot cake decoration or orange sprinkles

Piping bag and nozzle

Method

This is a batter recipe so no need to cream the butter and sugar together.

1. In a bowl add the grated carrots to the self-raising flour, baking powder, caster sugar, melted butter, grated nutmeg, and eggs. Add the milk a little at a time for a batter consistency.

2. Spoon the cake mixture into the cup cases, filling them halfway. Do not over fill.

3. Oven bake your cupcakes for 40 minutes at 160c

4. Once cooked through leave to stand for ten minutes

For the frosting

1. In your mixer put in the butter and mix until white and creamy.

2. Add icing a little at a time, then add the vanilla essence.

3. Fill your piping bag if using and decorate your cupcakes. You can use carrots decoration or use sprinkles of your choice.