Karen’s Carrot Cupcakes

Prep Time: 15 mins

Cook Time: 15-25 mins

Serves: 12

Ingredients

Cupcakes:

  • 150g (1 cup) White Wings Gluten Free Self Raising Flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground clove
  • ½ tsp salt
  • ¾ cup muscovado sugar
  • 4 fresh young carrots, grated to make 1 cup
  • ½ cup canned crushed pineapple, drained
  • 2 eggs lightly beaten
  • 90ml canola oil
  • 1 orange: zest and juice
  • 100g Walnuts, chopped
  •  50g Sultanas
  • A Drizzle Coconut oil, to grease tin

Frosting:

  • 1 and ½ x 250g tub Liddells Cream Cheese
  • 3 tbspns pure icing sugar, sifted, plus extra
  • 2 tbspns orange juice

Topping:

  • 40g Sunbeam Pistachio Kernels, roughly chopped
  • 1 orange zest

Method

  1. Pre-heat oven 175ºC. Line a 12 x ½ cup capacity muffin pan with patty cases or grease with a little coconut oil and line with pieces of Multix baking paper.
  2. Sift plain flour, cinnamon, ginger, clove, salt and sugar into a bowl.
  3. Place carrot in a large bowl and add pineapple, eggs, oil, orange juice and zest, walnuts and sultanas, mixing to combine. Fold through the dry ingredients ensuring not to over mix.
  4. Divide cake mix evenly amongst your prepared patty pans. Bake for 15-20 minutes, remove and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
  5. Meanwhile prepare your cream cheese frosting, whip cream cheese, icing sugar and orange juice with a fork. Spread icing over each cake. 
  6. Decorate with pistachios and orange zest. Enjoy!

*TIPS: Make a whole cake using a loaf or round cake tin and increase cook time to 35-40 minutes Dates are a delicious addition to the mixture. Pepita seeds are a great alternative to nuts Vegetable oil can be used in place of canola. This recipe is great without any nuts for those with nut allergies Use a 400g tin of crushed pineapple, drained, if fresh is not available.

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