Carrot Cake Cup Cakes (with cream cheese frosting)
Mini carrot cakes with creamy cheese frosting that are perfect and easy to make.
Ingredients
CAKE INGREDIENTS
- 2 eggs
- ½ cup olive oil light or mild tasting
- ½ cup sour cream
- ½ cup brown sugar soft
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp bicarbonate of soda
- ¾ cup Self Raising Flour or gluten free self raising flour
- ½ cup Plain flour or gluten free plain flour
- 1½ cups carrot grated
ICING INGREDIENTS
- 80 gms cream cheese softened
- 30 gms butter room temperature
- 1½ cups icing sugar
- zest of one orange
Instructions
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Heat oven to moderate around 180 degrees Celsius.
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Prepare your cupcake tin. We used 12 silicon moulds that sit inside a muffin tin but you can use paper cupcake liners.
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Pop your eggs into a bowl and mix with a whisk lightly.
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Add your olive oil and sour cream and whisk together till combined.
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Mix in the soft brown sugar.
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Sift into the wet ingredients your two flours, spices, bicarb
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Finally fold in your grated carrot.
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Pop spoonful's into cupcake trays or moulds and pop into the oven for around 12 -15 minutes. Pop in a toothpick around the 12 minute mark to see how they are going as they may need up to15 minutes or slightly more depending on your oven.
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Allow to cook completely on a wire rack before icing.
ICING METHOD
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Place your butter and cream cheese into a bowl and mix with a hand mixter to soft and creamy.
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Add the icing sugar in half lots and beat till nice and fluffy.
Recipe Notes
These mini carrot cake cup cakes work beautifully with gluten free flours.