Carrot cupcakes

Carrot cupcakes

Carrot cupcakes

Serves Serves 12 to 16
Time Cooks In40 minutes plus cooling
DifficultySuper easy
Nutrition per serving Plus
  • Calories 319 16%
  • Fat 18.2g 26%
  • Saturates 4.5g 23%
  • Sugars 22.2g 25%
  • Salt 0.4g 7%
  • Protein 4.9g 10%
  • Carbs 36.9g 14%
  • Fibre 1.2g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
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Ingredients

  • 125 g soft brown sugar
  • 125 ml sunflower oil
  • 2 large free-range eggs
  • 225 g plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 clementine
  • 200 g carrots
  • 75 g walnuts , plus extra to sprinkle
  • 200 g cream cheese
  • 110 g icing sugar
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Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/gas 6. Line your cupcake trays with paper cases.
  2. 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.
  3. Coarsely grate the carrots and chop the walnuts, then fold into the batter.
  4. 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.
  5. Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes and sprinkle with extra chopped walnuts.
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Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough