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Carrot Cake Cupcakes
A moist carrot cake cupcake loaded with sultanas, chopped nuts and a zesty lemon icing.
for the carrot cupcakes
bicarbonate of soda
peeled and grated
for the frosting
juice and zest
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.
Recipe from www.elizabethskitchendiary.co.uk