Carrot Cupcakes

Carrot cake is a firm favourite among the Cake & Yoga Club crew. Light, fluffy, not-too-sweet sponge topped with a generous dollop of cream cheese frosting and a sprinkle of crunchy walnuts. The perfect ‘yoga pudding’ and a bake that will forever be a staple.

The recipe is pretty simple and easily adaptable for swaps if you’d rather go plant-based or GF.

This recipe makes 12 cupcakes, let’s bake!

Ingredients for cupcakes:

125ml vegetable oil / or sunflower oil

2 free range eggs (sub for flax egg / 1 mashed banana for plant based option)

175g grated carrots, we used 4 medium sized carrots

125g dark brown sugar

175g self raising flour (sub for GF)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1tsp baking powder

Ingredients for cream cheese frosting:

150g unsalted butter at room temp (get hold of a vegan block)

150g icing sugar

300g (2 tubs) cream cheese (full fat!) there are some amazing plant based alternatives for this

handful of walnuts, chopped

Method…

First up, prepare your cupcake tin with decent sized cupcake cases and preheat your oven to 180/160C fan.

Peel and chop the ends of your carrots, finely grate until you achieve 175g of the fellas. Set aside.

In a big bowl, whisk together your veggie oil and eggs.

Once combined, add your carrots and sugar, mix again with a wooden spoon.

Add your remaining ingredients, flour, spices, baking powder and gently combine - try not to over mix it!

Once you are happy, spoon your mixture evenly into your 12 cases.

Pop in the oven for approx 20 - 22 minutes, then once a skewer comes out clean - they are ready!

After cooling for a few moments in the tin, remove them and place on a wire rack to cool completely before icing - very important, although we know how tempting it is!

For your cream cheese frosting, beat the butter so it is smooth, add sifted icing sugar, combine until fluffy and then add your cream cheese. It may be a little lumpy at first, but persevere and you will get there. You are looking for a smooth, thick consistency. Stick it in the fridge until ready to use!

Once you have topped your cupcakes with a generous serving of frosting, sprinkle over your chopped walnuts and your cupcakes are ready to gobble! Stick the kettle on…