Baking / Cheat Meal / Dessert

Recipe: Carrot Cupcakes

Yes, another cheat meal. But, if you only have one, you can still have it and smash your goals.

Here’s the recipe I used (for 24 average sized cupcakes)

  • 200g of grated carrot
  • 180ml milk
  • 3 eggs
  • 2 tablespoons of lemon juice
  • 180ml of sunflower oil
  • 200g of caster sugar
  • 100g of brown sugar
  • the seeds of one fresh vanilla pod or a heaped table spoon of vanilla paste
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 125g of plain flour mixed with 125g of wholegrain flour with 2 teaspoons of baking powder
  • to decorate: 100g/ 1 cup of chopped walnuts (I also managed to find mini marzipan carrots in the supermarket)
  • for the icing: 500g of cream cheese, 250g of icing sugar
  1. Pre-heat the oven to 175C/ 350 F.
  2. Make butter milk by adding the lemon juice to the milk. Stir. Set aside for a few minutes.
  3. In a large bowl, beat the eggs until fluffy.
  4. Add all the wet ingredients and beat till creamy.
  5. Add the sugars and beat for a few minutes.
  6. Then, carefully stir in the remaining ingredients and, once you’ve achieved a homogenous mass, pour into the cupcake forms.
  7. Bake for 35 minutes or until a wooden stick comes out clean when you poke the cupcakes.
  8. Once cooled, whip up the cream cheese and icing sugar. Decorate with icing and walnuts.
  9. Pour yourself a cuppa. Enjoy.

4 thoughts on “Recipe: Carrot Cupcakes

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