what better way to start a lazy wednesday than with a little bit of baking? and with my sous chef by my side, i whipped up these quick and easy carrot cupcakes to take along to our playdate…
1. Preheat oven to 180°C (160°C if using a fan-forced oven). 2. Line or grease a 12-hole muffin tray (you will only need to use 10 holes though). 3. Sift flour, sugar, bicarbonate soda and cinnamon together in a large bowl. 4. Stir in chopped nuts and mix until well combined. 5. In a separate bowl mix together the oil, egg, vanilla extract, carrot and pineapple. 6. Add the wet mixture to the dry mixture and stir until well combined (it is quite a dry mixture, but don’t worry the cupcakes will still be deliciously moist). 7. Distribute the mixture evenly between 10 muffin cases. 8. Bake for 20-25 minutes. 9. Allow the cupcakes to cool before icing. 10. To make icing mix together the cream cheese, butter, icing sugar and lemon juice in an electric mixer until smooth and creamy. 11. Ice the cupcakes and enjoy!
i may have gotten distracted vacuuming the house while these were in the oven and i didn’t hear my baking alarm so they were cooked a little longer than suggested and a little crunchy around the edges, but that was not necessarily a bad thing as i love a crunchy crust on my cakes. also, the icing was a little runny so i may alter the recipe a little next time around (as well as using the recommended amount of bicarbonate soda and perhaps substituting a banana for the caster sugar).
Recipe inspired by this one from one handed cooks.