Carrot Cupcakes

[cookie1]

Carrot Cupcakes
Makes about 18
Ingredients
1 cup, firmly packed grated carrot
40g finely chopped walnuts
1/3 cup (80ml) vegetable oil
110g brown sugar
1 egg
110g SR flour
½ teaspoon mixed spice
1 tablespoon finely chopped pepitas
1 tablespoon finely chopped walnuts, extra
Icing
90g cream cheese
30g unsalted butter
1 teaspoon lemon zest
240g icing sugar
Preparation
Preheat oven to 180⁰C. Place liners into 18 holes of a cupcake pan. (mine has 24 holes)
Place chopped carrot into bowl and grate. Speed 8 until done. Set aside
Add walnuts to bowl, go up to speed 7 and back. Set walnuts aside with the carrot.
Give bowl a quick rinse.
Put butterfly in and add oil, sugar and egg. Speed 4, 1 minute.
Remove butterfly.
Add carrot and walnuts. Speed 4,  , 8 seconds.
Add sifted flour and spice. until the mixture comes together.
Put into cupcake pans and bake for 20 minutes.

To prepare icing: Place pepitas and extra walnuts into bowl. Turbo once. Set aside.
Add all other icing ingredients to the bowl and mix on speed 4/5 until it is fluffy.
Spread on cupcakes and sprinkle with pepitas and walnuts.
I only made a ½ quantity of the icing as I only iced the top. If you want to do swirls etc on the cake you will need the whole amount.
Photos


This recipe is from WW Country Collection. I have changed the method to thermomix and altered the ingredients slightly.

[Cornish Cream]

They look delicious Cookie

[judydawn]

I love carrot cakes cookie.

[Halex]

oh yes, yum