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 )
