carrot cupcakes.

The weather isn't looking too peachy this weekend, so why not stay indoors and bake these scrummy carrot cupcakes? Read on for the recipe, as well as links to other cakes if carrot doesn't tickle your fancy!

INGREDIENTS:

• 150g butter, melted
• 150g soft light brown sugar
• 3 eggs
• 200g self raising flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg
• zest of 1 orange
• 200g carrots, peeled and grated
• 100g pecans, toasted and roughly chopped, plus extra to decorate

For the icing:
• 150g full-fat cream cheese
• 50g light brown soft sugar
• zest of ½ lemon and a squeeze of juice

• Preheat oven to 160ºC and line your cupcake tin with cases.

• Pour melted butter, sugar & eggs into a mixing bowl and whisk until the mixture has almost doubled in volume.

• Sift the flour, bicarb, salt & spices into the mixture, and very gently fold in.

• Fold in the remaining ingredients. 

• Divide between cupcake cases - should fill 12 large cupcake/muffin cases.

• Bake until a skewer comes out clean - about 20-25minutes.

• While the cakes cool on a wire rack, beat icing ingredients together & refridgerate.

• When the cakes are cool, ice generously & place a pecan on top.

(Recipe adapted slightly from this one.)

If you're not a fan of carrot cake, check out my other cake recipes - I've baked a delicious lemon & raspberry drizzle lately, as well as English rose cupcakes!

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