Carrot Cake Cupcakes

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These carrot cake cupcakes with cream cheese frosting are the perfect afternoon treat. Go on, give these carrot cake cupcake recipe a go you...

12 cupcakes

Easy 30 Minutes iconlaktosefrei26x26png Dairy Free

Ingredients

Ingredients

For the recipe  Carrot Cake Cupcakes

For the Sponge:

120 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
5 g Mixed Spice (1 tsp)
150 g Light Brown Sugar
100 g Pecan Nuts (chopped)
2 Medium Eggs (beaten)
150 ml Sunflower Oil
120 g Carrots (grated)

To Decorate:

400 g Dr. Oetker Cream Cheese Style Icing (1 tub)
about 15 g Pecan Nuts (chopped)

preparation

Preparation

For the Sponge

Step 1: Preheat the oven to 180°C/160°C fan oven/gas 4. Line a 12 hole muffin tray with cupcake cases.

Step 2: Sift the flour, Baking Powder and mixed spice into a bowl. Stir in the sugar and pecan nuts. Make a well in the centre. Gradually, using a wooden spoon or electric hand mixer, mix in the eggs and oil to form a smooth, thick cake batter. Finally stir in the grated carrot.

Step 3: Divide the mixture equally between the cupcake cases. Bake for 25-30 minutes lightly golden and a skewer inserted into the centre comes out clean.

To Decorate

Step 4: Once the cupcakes are cooled; stir the Icing in the tub to loosen then place in a piping bag. Pipe a swirl of icing onto the top of each cupcake and finish with a sprinkle of chopped pecans!

Nutritional Information for the recipe Carrot Cake Cupcakes

Per Serving Per 100 g / ml
Energy 1779 kJ
425 kcal
1813 kJ
433 kcal
Fat 25.64 g 26.16 g
Carbohydrate 44.22 g 45.12 g
Protein 3.32 g 3.39 g

preparation

Preparation

For the Sponge

Step 1: Preheat the oven to 180°C/160°C fan oven/gas 4. Line a 12 hole muffin tray with cupcake cases.

Step 2: Sift the flour, Baking Powder and mixed spice into a bowl. Stir in the sugar and pecan nuts. Make a well in the centre. Gradually, using a wooden spoon or electric hand mixer, mix in the eggs and oil to form a smooth, thick cake batter. Finally stir in the grated carrot.

Step 3: Divide the mixture equally between the cupcake cases. Bake for 25-30 minutes lightly golden and a skewer inserted into the centre comes out clean.

To Decorate

Step 4: Once the cupcakes are cooled; stir the Icing in the tub to loosen then place in a piping bag. Pipe a swirl of icing onto the top of each cupcake and finish with a sprinkle of chopped pecans!

Nutritional Information for the recipe Carrot Cake Cupcakes

Per Serving Per 100 g / ml
Energy 1779 kJ
425 kcal
1813 kJ
433 kcal
Fat 25.64 g 26.16 g
Carbohydrate 44.22 g 45.12 g
Protein 3.32 g 3.39 g
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