Carrot cupcakes

Carrot cupcakes

dessert recipes | makes 1216

1. Preheat the oven to 200C/gas 6. Beat the sugar, oil and eggs. Fold in the flour, spices, baking soda and powder, clementine zest and a pinch of salt. Stir in the carrot and walnuts. Divide the mixture between 1216 lined cupcake-tin holes. Bake for about 20 minutes, or until a skewer inserted in the centre comes out clean.
2. Cool on a rack. Beat together the cream cheese and icing sugar. Spread over the cool cupcakes and sprinkle with extra chopped walnuts.


Recipe Kate McCullough
Photo Will Heap

from Issue 25


125g soft brown sugar
125ml sunflower oil
2 eggs, beaten
225g flour
1 tsp ground cinnamon
tsp ground ginger
tsp baking soda
tsp baking powder
Grated zest of 1 clementine
200g carrots, grated
75g walnuts, chopped, plus extra to sprinkle
200g cream cheese
110g icing sugar

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