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Carrot cupcakes are delicious and easy to make. Good news is that you get to incorporate a vegetable into your bake, how great is that? Who would have thought having a vegetable in a cake is a good idea? Try it out today!

  • 1 cup plain flour
  • 1 kg carrot
  • 1 teaspoon baking powder
  • 2 pcs eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1 cup sunflower oil
  • 4 ounces cream cheese
  • 2 cups icing sugar
  • 4 tbsps unsalted butter
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with baking cups. Mix flour, ¾ cup sugar, cinnamon, ½ teaspoon baking powder, baking soda and ½ teaspoon salt in a bowl. Set aside.
  2. Grate the carrots to fill 1½ cups. Whisk the eggs with oil in another bowl. Mix in the dry ingredients and the grated carrots until well combined.
  3. Pour the batter into the baking cups filling them up about ⅔ way, allow to bake for about 15 minutes. To check if it is done, insert a toothpick and it should come out clean. If not leave to bake for a few more minutes.
  4. To make the cream cheese frosting – Add cream cheese, butter, and vanilla essence into a blender and combine until smooth. Mix in the icing sugar slowly until well combined.
  5. Allow the cupcakes cool for about 5 minutes before transferring to a wire rack. After cooling completely, pour the frosting into a piping bag and frost the cupcakes.

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This article was first published on 29th April 2017

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