Carrot cupcakes
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Serves 12 to 16
Cooks In40 minutes plus cooling
DifficultySuper easy
Nutrition per serving
Calories 319 16%
Fat 18.2g 26%
Saturates 4.5g 23%
Sugars 22.2g 25%
Salt 0.4g 7%
Protein 4.9g 10%
Carbs 36.9g 14%
Fibre 1.2g -
Of an adult's reference intake
Ingredients
- 125 g soft brown sugar
- 125 ml sunflower oil
- 2 large free-range eggs
- 225 g plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 clementine
- 200 g carrots
- 75 g walnuts , plus extra to sprinkle
- 200 g cream cheese
- 110 g icing sugar
Recipe From
Jamie Magazine
By Kate McCullough
Method
- Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.
- Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
- Coarsely grate the carrots and chop the walnuts, then fold into the batter.
- Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
- Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.
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