St. Ewe Easter Carrot Cake Cupcakes – Light, Fluffy & Delicious
Bake these soft and spiced Easter carrot cake cupcakes with cream cheese frosting. Made with St. Ewe eggs, they’re the perfect springtime treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at steweeggs.com.
Cooking tools:
- Hand mixer
- Piping bag
- Muffin tin
- Cooling rack
- Kitchen scale
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Cupcake liner
Ingredients
- 2 Original Large Egg
- 125 ml Sunflower Oil
- 175 grams Carrots
- 125 grams Brown Sugar
- 175 grams Self Raising Flour
- 1 1/2 Tbsp. Mixed Spice
- tsp. Ground Ginger
- tsp. Ground Cinnamon
- 1 tsp. Bicarbonate of Soda
- 150 grams Unsalted Butter
- 150 grams Icing Sugar
- 300 grams Cream Cheese
- 1 tsp. Vanilla Extract
- 12 Carrot Decorations
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