Carrot Cake Cupcakes

Since I was first asked to make these back in 2007 - I must have made them over 30 times. They are so easy to make and even the people who doubt a vegetable being involved with a cake are pleasantly surprised.

They are really moist due to the use of the grated carrot and by using vegetable oil instead of butter. You could always add nuts or pineapple, but I really think they don't need it at all. 

Carrot Cake Cupcakes with Pumpkin Cream Cheese Frosting

Cake Ingredients (makes about 24 cupcakes)

260g (9oz / 2 cups) plain flour (all purpose)
220g (8oz / 1 cup) dark brown sugar
220g (8oz / 1 cup) light brown sugar
3 medium carrots - grated/shredded (3 cups)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon

1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg

340ml (1 cup) vegetable oil
4 large eggs

Frosting Ingredients

75g (3oz) butter
200g (7oz) cream cheese
400g (14oz) icing sugar sifted
1/2 tsp ground cinnamon
1 tsp vanilla extract

Other additions you can add to your frosting are... a quarter of a can of cooked pumpkin, any of the ground spices you added to the cake, the grated zest of a lemon or lime - or both!

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a deep cake tin with 12 cupcake cases (for the first batch).

2. Combine all the dry ingredients and then mix in the wet ones, it's as simple as that! 

3. Make sure the mixture is combined well and the carrot is spread evenly throughout.

4. Spoon the mixture into the cake cases until half to two thirds full, then bake for 20-25 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

5. For the frosting make sure the butter is nice and soft then beat with the cream cheese (juice removed). Slowly sift in the icing sugar until your desired consistency is reached. You may find you need to add more or less sugar depending on how thick you like your frosting. Frost the cakes when cool and try not to eat them all in one go!