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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Fruity, nutty and ever so moist. Just how carrot cakes should be. This lovely recipe shows you how to make individual little cakes - perfect for brightening up any cake stand. The cake was made by the lucky winners of our Waitrose Cookery School competition.

  • Serves 12 Cupcakes
  • Makes In 30 mins
  • Difficulty Easy
Ingredients
Method

Ingredients

For The Cupcakes

125g · Corn Oil

150g · Sugar

3 · Medium Eggs

5g · Vanilla Essence

75g · Raisins

150g · Plain Flour

1/2 tsp · Bicarbonate of Soda

1/2 tsp · Salt

200g · Grated Carrot

100g · Roasted Walnuts

1/2 tsp · Baking Powder

For The Frosting

200g · Cream Cheese

30g · Icing sugar

Toppings

100g · Caster Sugar

10 · Walnuts

Method

1. For the carrot cake, using an electronic mixer with the paddle attachment, mix all the ingredients together apart from the grated carrot and walnuts.

2. Once mixed, fold in the walnuts and grated carrot.

3. Spoon the mixture into 12 cupcake cases and bake in the oven for 14 mins at 160ºC, gas mark 3.

4. For the cream cheese frosting, using an electronic mixer, beat the cream cheese and icing sugar together using the paddle attachment.

5. Once the mixture is light and fluffy, add the lemon juice.

6. To top, caramelise the sugar in a heavy based pan and add the walnuts. Put onto parchment paper and, when cooled, decorate the cupcakes.

Enjoy with your favourite cup of afternoon tea!