Ney's Tip

Add raisins, nuts and lemon zest or orange zest to the cupcake batter before baking.

Ingredients

For the cupcakes

3 oz. golden caster sugar

4 fl. oz. sunflower oil (or vegetable oil)

½ tsp. vanilla extract

5 oz. self-raising flour

1 tsp. baking powder

3 tsp. ground mixed spice

2 medium carrots, peeled and grated (5 oz. grated carrots)

2 eggs

For the cream cheese frosting

2 oz. butter, softened

2 oz. cream cheese, chilled

Couple drops vanilla extract

1 lb. icing sugar, sifted 

For the topping (optional)

Palmful chopped toasted walnuts, or any nut of your choice

Ground cinnamon

Method

1. Preheat oven to 180º C. Line a muffin trays with paper muffin cases.
2. In a mixing bowl add the sugar, oil, and vanilla and then stir. 
3. Next sift in the flour, baking powder, and mixed spice. Add the remaining ingredients and then blend together with an electric whisk on a medium speed until the mixture is well incorporated.
4. Spoon or scoop the batter into each case ⅔ full. 
5. Bake in the oven for 20-25 minutes or until a toothpick comes out clean after being inserted into some of the cupcakes. 
6. Once baked, remove from the oven and leave to cool completely on a wired rack.
7. Make the frosting by creaming together the butter and cream cheese together until combined. Add the vanilla and icing sugar, and continue to mix until smooth and silky.
8. Either spread the frosting on top of the cooled cupcakes or use a piping bag.
9. Next, sprinkle the nuts and ground cinnamon on top.