Carrot cupcakes with cream cheese icing – Food & Home Magazine

Name: Carrot cupcakes with cream cheese icing – Food & Home Magazine
Ingredients: Carrot cupcakes; 440g castor sugar; 3 eggs; 15ml (1 tbsp) vanilla essence; 250ml (1 cup) sunflower/canola oil; 230g carrot pulp (from about 6 carrots); 245g (about 3) bananas, mashed; 100g pecan nuts, roughly chopped; zest and juice of 1 lemon; 220g cake flour; 15ml (1 tbsp) baking powder; pinch salt; 10ml (2 tsp) bicarbonate of soda; 145g desiccated coconut; 125ml (½ cup) milk; Icing; 230g block cream cheese, at room temperature; 120g butter, at room temperature; 500g icing sugar, sieved; zest of 1 lemon; 5ml (1 tsp) vanilla essence; fondant icing carrots, to decorate (optional; available at speciality baking stores)

www.foodandhome.co.za

A classic in the dessert world! Carrot cupcakes with cream cheese are the perfect tea time treats to enjoy with friends or family.

View Original

Share this recipe:

Ingredients

<h3>Carrot cupcakes</h3>
440g castor sugar
3 eggs
15ml (1 tbsp) vanilla essence
250ml (1 cup) sunflower/canola oil
230g carrot pulp (from about 6 carrots)
245g (about 3) bananas, mashed
100g pecan nuts, roughly chopped
zest and juice of 1 lemon
220g cake flour
15ml (1 tbsp) baking powder
pinch salt
10ml (2 tsp) bicarbonate of soda
145g desiccated coconut
125ml (½ cup) milk
<h3>Icing</h3>
230g block cream cheese, at room temperature
120g butter, at room temperature
500g icing sugar, sieved
zest of 1 lemon
5ml (1 tsp) vanilla essence
fondant icing carrots, to decorate (optional; available at speciality baking stores)