Ingredients:
For the cupcakes:
- 2 medium eggs
- 120ml vegetable/sunflower oil
- 150g light brown sugar
- 175g self raising flour
- 1 tsp baking power
- 1 tsp bicarbonate of soda
- 1 tsp ground mixed spice
- 1/2 tsp ground cinnamon
- 175g carrots, grated
- Cupcake cases
For the cream cheese icing:
- 100g unsalted butter, softened
- 250g cream cheese
- 1 tsp vanilla extract
- 325g icing sugar
Preheat the oven to 180C/350F/Gas mark 4. Line a cupcake tray with the cupcake cases.
In a large bowl, whisk together the eggs, vegetable/sunflower oil, and light brown sugar. Add the flour, baking power, baking soda, ground mixed spice, and ground cinnamon and fold these dry ingredients in until a smooth batter forms. Finally, mix in the grated carrots.
Spoon the batter into the cupcake cases (fill them around 1/2 to 3/4 of the way full depending on the size you would like). Place the cupcakes in the oven for 22-27 minutes until you can stick a knife in the centre of a cake and have it come out clean, and they are golden in colour.
Leave them to cool for 30 minutes to an hour (until they are no longer hot/warm to the touch) before icing.
For the cream cheese icing; in a large bowl using a whisk/electric whisk, combine the cream cheese, softened butter and vanilla extract until smooth. Use a spatula to gradually fold in the icing sugar (to prevent mess), when it is mixed in, use the whisk again and whisk until the mixture is smooth and paler in colour.
Spread the icing on the cooled cupcakes (about a teaspoon per cupcake).
Enjoy!
Boom Bakes 