Carrot Cupcakes

  

This cake is fluffy and it goes so perfectly with the frosting.

What you need for Carrot Cake

250ml vegetable oil
150g brown sugar
3 eggs
3 cups firmly packed, coarsely grated carrot (approx 4 large carrots)
120g coarsely chopped walnuts
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice

Method

Preheat oven to 180 °C. Prepare muffin tray.

Sift the flour, bicarbonate of soda and mixed spice.

Whisk eggs and sugar on MED till thick and creamy. (Use the ribbon test to check the consistency).

Fold in the oil.

Fold in the carrot, walnuts and then the dry ingredients.

Pour mixture into prepared pan and bake for 25 – 30 mins or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.

Stand cake in pan for 5 minutes before turning onto wire rack. Cool on rack.

Cream Cheese Frosting:

 (130 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1 /2cup (60 grams) confectioners' (icing or powdered) sugar, sifted

Method

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.