Name: Carrot cupcakes with lemon frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 250ml (1 cup) vegetable oil; 3 eggs; 4.40 gm vanilla extract; 215g (1 cup) caster sugar; 190g (2 cups) coarsely grated carrot; 150g (1 cup) self-raising flour; 1 x 125g pkt almond meal; 2.50 gm ground cinnamon; 1 x 250g pkt cream cheese, at room temperature; 230g (1 1/2 cups) icing sugar mixture; 2 tsp finely grated lemon rind; 21.00 gm fresh lemon juice

Carrot cupcakes with lemon frosting

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Delicious carrot cupcakes with zesty cream cheese frosting.

Ingredients:

250ml (1 cup) vegetable oil
3 eggs
4.40 gm vanilla extract
215g (1 cup) caster sugar
190g (2 cups) coarsely grated carrot
150g (1 cup) self-raising flour
1 x 125g pkt almond meal
2.50 gm ground cinnamon
1 x 250g pkt cream cheese, at room temperature
230g (1 1/2 cups) icing sugar mixture
2 tsp finely grated lemon rind
21.00 gm fresh lemon juice

Instructions:

Preheat your oven to 180°C. Prepare sixteen 80ml (1/3-cup) muffin pans by lining each with 2 layers of paper cases.
In a bowl, combine oil, eggs, and vanilla, whisk until smooth. Add caster sugar and beat until well combined. Fold in carrot, flour, almond meal, and cinnamon. Divide the mixture into lined pans. Bake for 18-20 minutes until a skewer comes out clean when inserted in the centers. Allow to cool before serving.
Whip cream cheese, icing sugar, lemon zest, and lemon juice with an electric mixer until velvety. Frost the cupcakes with the mixture before serving.

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