Ingredients
4 carrots
peeled and cut into chunks
1 tbsp orange juice
2 tsp bottled ginger
50g butter
softened
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
⅓ cup skim milk
1 cup wholemeal self-raising flour
½ cup self-raising flour
125g cream cheese
½ cup icing sugar
1 tbsp lemon juice
Equipment
- 1 oven
- 1 steamer
- 1 pot
- 1 electric mixer
- 1 wooden spoon
- 1 cupcake tray
- 1 patty cases
- 1 wire racks
Instructions
- Preheat oven to 180°C or 160°C fan-forced.
- Steam or boil the carrots until soft. Mash with 1 tbsp orange juice and 2 tsp minced ginger.
- Beat butter and sugar together with an electric mixer until pale and fluffy. Add eggs, beating one at a time.
- Add vanilla extract, skim milk and carrots. Beat together until combined.
- With a wooden spoon, gently mix in flour.
- Spoon mixture into a cupcake tray lined with patty cases.
- Bake for 20 minutes, or until golden. Cool on wire racks.
- To make lemon frosting, mix together cream cheese, icing sugar and lemon juice.
- Top each cupcake with a generous swirl of frosting.
Notes
Tip
This cute cupcake version of carrot cake has a tasty twist of ginger.
Tip
Mashing the steamed carrots into a smooth puree means not even the most suspicious of kids will spot the veggies.
