Carrot & Cinnamon Cupcakes Recipe | Abel & Cole
Light and fluffy carrot cakes spiced with ginger and cinnamon, topped with rich buttercream—perfect for tea time!
Ingredients
- 200g carrots
- 200g raw cane sugar
- 200ml sunflower oil
- 2 eggs
- 1 lemon, zest only
- 200g plain flour
- 1 tsp baking powder
- ½ tsp bicaronate of soda
- 1 tsp cinnamon, plus extra to sprinkle
- ½ tsp ground ginger
- 150g butter, softened
- 300g icing sugar
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