Carrot Cake Cupcakes

Makes 9

Ingredients

• For the cupcakes

  • 120 gr ap flour

  • Pinch of salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 120 gr sugar

  • 2 large eggs

  • 125 ml vegetable or canola oil

  • 2 tsp vanilla extract or paste

  • 120 gr carrots, grated

  • 100 gr toasted walnuts, finely chopped

• For Cream Cheese Frosting

  • 113 gr unsalted butter, room temp

  • 225 gr cream cheese, room temp

  • 225 gr powdered sugar

  • 1 tsp vanilla extract or paste

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with cupcake liners.

2. In a large mixing bowl, combine flour, salt, baking powder, and baking soda. Set aside.

3. In a medium-sized bowl, whisk sugar and eggs for 1 minute. Add oil, and vanilla, and whisk to combine. Combine with dry ingredients in the large bowl with a spatula. Add carrots and walnuts, and mix to combine.

4. Fill the cupcake papers about 3/4 the way up. Bake for 18-20 minutes or until a skewer comes out clean. Set them aside to cool.

5. For the frosting, in a large bowl beat butter and cream cheese with a hand mixer for 2-3 minutes. Sift powdered sugar, and add vanilla. Beat for additional 2 minutes. Transfer to a piping bag with the desired piping tip. Decorate the cupcakes with frosting. Top with more chopped walnuts. Enjoy!