Carrot Cake is one of those classic recipes that works great for any celebration.
The best part of Carrot Cake is the unique sweet-and-tangy cream cheese frosting. The nice orange colour offset by creamy frosting makes Carrot Cake the star of any dessert tray.

Here’s our little twist on the original recipe: make delicious cupcakes instead.

Ingredients :

Cupcakes:

• 200g (1 â…˜ cups) carrots


• 250ml (1 cup) sunflower oil


• 4 large eggs


• 225g (1 ¼ cups) brown sugar


• 300g (1 ¾ cups + 2 tbsp) self-raising flour


• 10g (2 tsp) baking powder


• 3g (1 tsp) ground mixed spice


• 3g (1 tsp) ground ginger


• 75g (â…˜ cups) walnuts (shelled and chopped)


• 16 walnut halves to decorate

Cream cheese frosting:

• 140g (9 ½ tbsp) butter


• 225g (1 â…” cup) icing sugar, sieved


• 210g (1 cup) cream cheese


• 7.5ml (1 ½ tsp) vanilla extract

Serves : 16

Cooks In : 40 min

Difficulty : Easy

Preparation Method :

1. Preheat the oven to 170°C / fan 150°C / 340°F / gas mark 3.
2. Grease a muffin/cupcake tin or line the tin with cupcake cases. You will need 2 tins.
3. Peel, then top and tail, the carrots.
4. Using the K-Mojo DigiMaster’s grater attachment, grate all the carrots.
5. Place the carrots, along with all the ingredients, in a mixing bowl and stir thoroughly. Alternatively, you can use a stand mixer to do the job.
6. Divide the batter evenly between all the cupcake cases, then place in the oven.
7. Bake for 20 minutes, or until cooked through. Do the toothpick test by sticking it in the middle of a cupcake. If it comes out clean, it’s ready!
8. Remove the tins from the oven and transfer the cupcakes onto a cooling rack.
9. While the cupcakes are cooling, prepare the cream cheese frosting.
10. Leave the butter to warm to room temperature and cut into cubes.
11. Place the butter in a bowl and beat with a stand or hand mixer on high speed until pale and fluffy, which should take about 2-3 minutes.
12. Beat the sugar into the butter for 3-5 minutes until well mixed.
13. Don’t forget to scrape the bowl occasionally with a rubber spatula to ensure that all ingredients are blended well together.
14. Add the cream cheese and beat until fluffy.
15. Pipe the icing on cooled-down cupcakes.
16. Sprinkle with cinnamon and top with walnut halves.
17. Enjoy!