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Easter Carrot Cupcakes

Ingredients

  • 250 g carrots
  • 5 Tbsp canola oil
  • juice of 1 lemon
  • 4 eggs
  • 200 g sugar
  • 50 g flour
  • 200 g ground nuts (mix of walnuts, almonds, hazelnuts)

Frosting

  • 100 g cream cheese
  • 100 g powdered sugar
  • 100 g butter

Instructions

  • Grate the carrots and put them in a bowl. Add oil and lemon juice.
  • Beat eggs together with sugar until fluffy. Fold in flour and nuts, and carrots.
  • Evenly divide batter into cupcake liners. Transfer to oven and bake on 180C for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • For the frosting, combine butter and cream cheese in the bowl of a stand mixer and beat until creamy, well-combined, and lump-free. Add powdered sugar and mix until well combined. Enjoy!