Carrot Cupcakes & Cream Cheese Icing

I love a good carrot cake! But I love cupcakes even more!!!!! This recipe is so moist and light and there's a nice crunch from the walnuts. The cream cheese icing is a lovely balance to the cinnamon in the cupcakes. I hope you enjoy them as much as I do! Arohanui Tiara x

Carrot Cupcakes

Ingredients:

1 ¼ cups flour

½ cup sugar

½ cup brown sugar

¾ tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

¾ cup canola oil

2 eggs

1 ½ tsp vanilla extract

2 tbsp milk

1 1/2 cups grated carrots

½ cup chopped walnuts or pecans (optional)

1. Preheat the oven to 180C and line muffin tin with liners.

2. In a bowl of a stand mixer beat together flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg.

3. Add canola oil and eggs one at a time. Beat until well combined.

4. Beat in vanilla extract and milk.

5. Add carrots and nuts (if using).

6. Spoon into the muffin tins and bake for 18-20 minutes. Remove from the oven and let it cool.

Cream Cheese Frosting

Ingredients:

113g butter or unsalted butter room temperature

I tup/block 226g cream cheese

1 tsp vanilla extract

¼ tsp salt

1 cup icing sugar, add more if needed

1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy.

2. Add vanilla extract and salt and beat well to combine.

3. With a mixer on low, gradually add icing sugar until completely combined.

4. Frost cupcakes, sprinkle chopped walnuts to garnish (optional).