Carrot cupcakes

Name: Carrot cupcakes
Cook time: 40 min
Total time: 40 min
Yield: 12 to 16
Ingredients: 125g soft brown sugar; 125ml sunflower oil; 2 large free-range eggs; 225g plain flour; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon baking soda; ½ teaspoon baking powder; 1 clementine; 200g carrots; 75g walnuts, plus extra to sprinkle; 200g cream cheese; 110g icing sugar

40 mins plus cooling

Super easy

serves 12 to 16

nutrition per serving

319.3

Calories

16%

18.2g

Fat

26%

4.5g

Saturates

23%

22.2g

Sugars

25%

0.4g

Salt

4.9g

Protein

10%

36.9g

Carbs

14%

1.2g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Kate McCullough

Ingredients

125g soft brown sugar

125ml sunflower oil

2 large free-range eggs

225g plain flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon baking powder

1 clementine

200g carrots

75g walnuts, plus extra to sprinkle

200g cream cheese

110g icing sugar

Method

Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.
Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
Coarsely grate the carrots and chop the walnuts, then fold into the batter.
Divide the mixture between 12 to 16 cupcake cases, then bake for about 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.