Carrot Cup Cake With Cream Cheese Frosting

There’s no doubt that this year due to the on-going pandemic, many of us will be stuck at home and won’t be able to host a big party on Easter Sunday to share a meal with our friends and families. But here’s an essential stay-at-home bake to cheer you up and give you the same cozy, warm and happy feeling of seeing a loved one. These carrot cup cakes with cream cheese frosting are a delish!

Prep Time – 30 mins
Cook Time – 22 mins

Ingredients
175g light sugar
100g whole wheat self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
Zest of 1 orange
2 eggs
150ml sunflower oil
200g carrots, grated
Sprinkles, to decorate
For the icing
100g butter softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Method
Heat oven to 180C/160C and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rackbefore icing.

For the icing, beat the butter until really soft, and then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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