Carrot Cupcakes with Cream Cheese Icing

source : Philadelphia/Love2cook

Ingredients :~

200gm self raising flour

1/2 tsp cinnamon powder

225gm grated carrots

200ml oil sunflower or groundnut oil ( I used corn oil )

100gm brown sugar ( Kim don’t reduced the amount of brown sugar because not sweet)

85gm chopped pecans ( Kim used walnut)

50gm sultanas  ( Kim used raisins )

4 eggs ~ lightly beaten  ( Kim used 5 grade C eggs )

For icing

200gm cream cheese

100gm icing sugar

2 tsp lemon juice

1 tbsp lemon rind

2 tbsp pecans, roughly chopped (to sprinkle) ~ skipped

Method :~

Sift together flour and cinnamon powder into a large bowl. Add the remaining ingredients and stir until well combined. Mixture will be quite runny.

Spoon mixture into prepared cupcake moulds. Bake at 180°C for 20-25 minutes.  (Next time I  bake around 30 – 35 minutes).

Cool on wire rack once done.

For Icing :~ Beat all ingredients except for pecans until smooth. Top the cuppies with icing and sprinkle pecans over.

( Note : Cake is moist and soft - Kim's skipped icing )