Foodie Friday: Andriette de la Harpe and her carrot cupcakes recipe – Food & Home Magazine

Ingredients

• 100 g white sugar
• 67 g dark brown sugar
• 160g oil
• 2 eggs
• 1 tsp vanilla essence
• 150g cake flour
• 1 tsp bicarb
• 1 tsp baking powder
• 1⁄4 tsp salt
• 1⁄4 tsp cinnamon
• 1⁄4 tsp nutmeg
• 1⁄4 tsp ginger
• 60g roasted pecan nuts
• 226g grated carrots
• ***Piping tip used:
• Ateco 888