Wonderfully spiced and moist carrot cakes with a tangy cream cheese swirl and plenty of walnuts. Yum!
For the cupcakes
Preheat the oven to 170C/340F. Line a 12 hole muffin tin with large cupcake/muffin liners.
Mix oil, buttermilk, sugars, vanilla and egg in a large jug. Add in the carrots and stir to combine. Set aside.
In a separate large bowl, mix together the flour, baking powder, bicarb, salt and spices. Add in the dry ingredients and fold to combine. Tip in the broken walnuts and fold in.
Spoon or scoop the cake mixture evenly between the cases. Bake for 20-25 minutes until springy to touch and a toothpick inserted into a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
For the icing and decoration
Beat the butter in a large mixing bowl for at least 5 minutes until pale and fluffy. Add in the sugar and vanilla and beat again until fluffy.
Soften the cream cheese a little with a spoon or spatula, then add it to the buttercream and beat to combine. Transfer to a piping bag fitted with a star nozzle.
Pipe swirls of cream cheese icing over each of the cupcakes, then decorate with some extra chopped walnuts and a sprinkling of extra cinnamon if you wish. Enjoy!
Ingredients – 16 items
For the cupcakes
neutral flavour such as vegetable
Tate & Lyle Caster Sugar
Tate & Lyle Fairtrade Light Brown Sugar
or 1/2 tsp if grinding fresh
broken into chunks
For the cream cheese icing and decoration
Full fat cream cheese
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