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Carrot Cake Cupcakes
A moist carrot cake cupcake loaded with sultanas, chopped nuts and a zesty lemon icing.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings:
18
cupcakes
Author:
Elizabeth
Ingredients
for the carrot cupcakes
350
grams
plain flour
350
grams
caster sugar
2
tsp
ground cinnamon
2
tsp
bicarbonate of soda
250
ml
Flora Cuisine
3
large
carrots
peeled and grated
4
medium
free-range eggs
100
grams
sultanas
60
grams
chopped nuts
for the frosting
225
grams
icing sugar
1
large
lemon
juice and zest
Instructions
Preheat oven to 180C/160 C fan and line your cupcake tin with large paper cases.
Combine the flour, sugar, cinnamon and bicarbonate of soda in a large bowl.
Add the eggs and Flora Cuisine and beat well until combined.
Fold in the grated carrots, sultanas and nuts.
Spoon into your paper cases and bake for 30 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
Transfer to a wire rack to cool completely.
Meanwhile, zest the lemon and set the zest aside. Juice the lemon and add it to the icing sugar to make the frosting.
Decorate the cooled cupcakes with frosting and lemon zest. Store in an airtight container.