This is a really simple and delicious carrot cake that can be eaten the way it is or topped with a cream cheese frosting. Before baking, there are a few things that you should know about this cake, make sure your carrots are finely grated and also ground your nuts in a food processor or in a bag and bash with a rolling pin.
Ingredients;
- 2 cup plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1.5 cups ground walnuts/pecans
- 4 large eggs
- 1.5 cups caster sugar
- 300ml sunflower oil
- 3 cups of grated carrots
Cream cheese icing;
- 150g unsalted butter softened
- 240g full-fat cream cheese
- 840g icing sugar sifted
Instructions;
- Sift in the dry ingredients in a bowl and mix them then set aside.
- In a stand mixer, beat butter and cream cheese then add in eggs one after the other while beating ng after each addition.
- Add in grated carrot and mix until well combined.
- Add in the dry ingredients and mix until combined.
- Pour the batter three quarters way full in the cupcake tins and bake them at 180 degrees for 20 to 24 minutes.
- Once baked, let the carrot cupcakes cool then top with icing and enjoy
