Ingredients
Scale
- 200 g flour
- 200 g sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- Pinch of salt
- 2 eggs
- 200 ml sunflower oil
- 200 g grated carrots
- 100 g chopped walnuts (optional)
- 200 g cream cheese
- 100 g powdered sugar
- 50 g soft butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C and line a muffin tray with paper liners.
- Mix flour, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl.
- Beat the eggs in another bowl and add sunflower oil, then mix well.
- Add the wet ingredients to the dry ingredients and mix until no lumps remain.
- Fold in the grated carrots and walnuts into the batter gently.
- Distribute the batter evenly among the liners and bake for about 20-25 minutes. Do the toothpick test!
- While the cupcakes are baking, prepare the frosting by mixing cream cheese, powdered sugar, butter, and vanilla extract in a bowl until creamy.
- Let the cupcakes cool completely before frosting them.
Notes
Be patient when frosting; the cupcakes must be fully cooled to avoid melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg