Carrot cup cakes |

You should be able to eat your skincare products! >>

These are really great and can be eaten with or without the icing. Spoil the kids this weekend!

Cup cakes

2 cups flour
2 cups sugar
3 cups finely shredded carrots (a food processor is great for this)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sunflower oil
4 large eggs

Icing

100g soft butter
100g smooth cream cheese
2 cups icing sugar
1 teaspoon vanilla essence

The process

Sift all the dry ingredients into a large bowl.

Add the finely grated carrot, oil and eggs and mix together at a low speed with an electric beater until combined.

Then mix at a high speed for about 3-4 more minutes.

Place paper liners into the muffin dish and fill each one 3/4 full.

Bake at 180 celsius for 20 minutes. (check with a toothpick, if it comes out clean they are done)

Leave to cool while you make the icing

Icing

Beat the cream cheese and the butter together until completely combined and smooth.

Add the icing sugar in 2 parts and beat on a low speed until combined.

Add the vanilla essence and beat on a high speed for about 1 minute.

Load it onto the cooled cup cakes.

Here is the best cream cheese icing recipe that can also be made as a chocolate cream cheese icing.

Christmas Gift Ideas | Parenting |  Print This Recipe      Email This Recipe to a friend |

8 Responses to “Carrot cup cakes”

1. Zoe_Selah says:

   February 18, 2012 at 3:19 pm

   I don’t like the taste of cream cheese icing, is’nt there an alternative?

   Reply
   • Graham says:

     February 20, 2012 at 9:42 am

     Hi Zoe, you can make a simple glaze using 1/4 cup melted butter, 2 cups icing sugar,2 tablespoons milk and then 1 1/2 teaspoons vanilla essence or lemon juice depending on your taste. Add the icing sugar milk and butter to a pan on a medium low heat, stir until dissolved, add the essence or lemon juice, stir well and then drizzle over the cake. It’s easy and delicious, have a lekker week G

     Reply
     • Zoe_Selah says:

       March 8, 2012 at 12:39 pm

       The glaze turned out excellent. I ‘ll be using this as a topping for my carrot cake henceforth. Thankyou Graeme.

       Reply
       • Graham says:

         March 8, 2012 at 2:38 pm

         So glad to hear Zoe, have a lekker day G

         Reply
2. Renz says:

   March 9, 2010 at 5:00 pm

   Hi Graham

   I am guessing that you used a 12 hole muffin tin?

   Reply
   • Graham says:

     March 11, 2010 at 10:27 am

     Thats right Renz. G

     Reply
3. Graham says:

   September 26, 2008 at 10:40 am

   Hi Debra, 2 cups it is, thanks for pointing it out. Have a great weekend.

   Reply
4. Debra says:

   September 25, 2008 at 1:14 pm

   This looks yummy and I will love to try it. You’ve forgotten to complete the quantity with the icing sugar, I presume it is 2 Cups ?

   Reply