Prep: 5min | Resting: 10min | Baking: 35min
Complexity: 1/5
ingredients:
(makes 8-10)
60g (1/4 cup) sugar
30g (1/8 cup) brown sugar
75g (1/4 cup) olive oil
75g (1/4 cup) runny honey
1 egg
1/4 tsp vanilla
1/4 cup orange juice
1/4 cup cream
200g (1 cup) flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp ground ginger
pinch of nutmeg
2 carrots, finely grated (1 cup)
For the cream cheese frosting:
50g cream cheese
1/2 tsp icing sugar
1.5 tbsp butter, room temperature
* Optional: sprinkles
method:
Preheat oven to 175°C.
Line a cupcake tray with paper liners.
In a bowl combine sugars, oil, honey, egg, and vanilla. Gradually add the orange juice and cream, then add all dry ingredients. Lastly spoon in the carrots.
Pour batter into the cupcake lines and bake 35 min.
Allow to cool on a wire rack.
Whisk the frosting ingredients. Top the cupcakes, and add the sprinkles.
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