Wendy's Kitchen Table

If you love carrot cake you are going to just love these super moist cupcakes. My son loves them minus the cream cheese icing but the rest of us adore the cream cheese icing, personally I think it is the best part. May I suggest to you that you double the mixture so you have 24 because 12 will not be enough. Freeze some (un-iced) for the school lunch boxes.

 

INGREDIENTS (makes 12)
I cup plain flour
¾ cup sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon baking soda
½ teaspoon baking powder
1 ¾ cups grated carrots
2/3 cup oil (vegetable or olive oil)
2 eggs, beaten
12 pecans for decorating

 

CREAM CHEESE ICING
125g cream cheese, softened
1 tablespoon butter
1 teaspoon vanilla essence
1 cup icing sugar mixture

 

METHOD
Preheat oven to 200˚C or 180˚C fan-forced. Spray a 12 hole medium muffin pan.

Combine the flour, sugar, cinnamon, mixed spice, baking soda and baking powder in a large bowl. In a separate bowl combine the oil, carrot, and eggs. Add the carrot mixture to the flour mixture. Combine until dry ingredients are wet. Do not over mix.
Fill muffin each muffin tin about 2/3 of the way up the side.
Bake for 15 minutes or until the tops spring back when you press down on them. Allow the cupcakes to cool.

For the icing, blend the cream cheese, butter, vanilla and icing sugar until smooth with an electric mixer. Spread mixture onto cooled muffins. Top with pecans.