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  2. Food

Mini carrot cupcakes with cream cheese frosting

These bite-size carrot cakes are perfect for a cake stall - or any reason at all! - by that's life!
  • 24 Aug 2017
Mini carrot cupcakes with cream cheese frosting
Prep: 45 Minutes - Cook: 60 Minutes - Serves 60
Proudly supported by

Cute and delicious!

Ingredients

  • 4 eggs
  • 1 cup brown sugar, firmly packed
  • 1 cup vegetable oil
  • 1½ cups self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsps mixed spice
  • ¾ cup finely chopped walnuts
  • 2 cups coarsely grated carrot
  • extra finely chopped walnuts, to decorate

Cream Cheese Frosting

  • 150g cream cheese, at room temperature
  • 50g unsalted butter, at room temperature
  • 2 cups icing sugar mixture

Method

  1. Line five 12-hole mini muffin pans with paper cases (1½-tbs capacity)

  2. Beat eggs, sugar and oil in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Stir in combined sifted flour, bicarb and spice. Stir in walnuts then carrot. Spoon levelled tablespoons into pan holes.

  3. Cook, two pans at a time, in a moderately slow oven (160°C) for about 20 minutes, or until a skewer inserted into the centres comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining mixture.

  4. To make frosting, beat cheese and butter in a small bowl of an electric mixer until fluffy. Gradually add icing sugar, beating until thick. Spoon into a piping bag fitted with ½cm star nozzle.

  5. Pipe frosting onto cupcakes. Decorate with extra walnuts.

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