Carrot Cup Cakes

This carrot cupcake recipe is absolutely delicious and is definitely a real favourite of mine. I cannot take the credit for it myself, I got it from my good friend Sarah and have made it many times since then. You really should give it a go, they are super scrummy!

Carrot Cupcakes: Fern Cafe

1/2 an orange (skin included)

3 eggs

1 and 1/2 cups sugar

1 cup canola oil

1 tsp vanilla essence

2 cups self-raising flour

2 tsp cinnamon

1 tsp salt

2 cups grated carrot

3/4 cup crushed pineapple drained

Preheat oven to 180c.

Lightly grease muffin pans (I use cupcake wrappers instead to save time).

1. Chop the orange, remove pips and blend.
2. Beat eggs lightly, then add sugar, oil and vanilla. Beat again until creamy.
3. Sift in the flour, cinnamon and salt. Whisk until lightly mixed.
4. Add the carrot, pineapple and blended orange.
5. Bake for 25 minutes at 180c until skewer comes out clean and cool on a wire rack.
6. When cool, ice with cream cheese icing and garnish with chopped apricot and pumpkin seeds.

Cream Cheese Icing

125 grams cream cheese

2 cups icing sugar

50 grams soft butter

1 tsp vanilla essence

Beat ingredients together (do not add water)

This recipe makes quite a few cupcakes and these are perfect for taking to shared morning teas and occasions where you need to "bring a plate". :)