INGREDIENTS
1 Cup Plain Flour
2 Cups Grated Carrots
2/3 Cup Vegetable Oil
2/3 Cup Caster Sugar
2 eggs
1 Teaspoon cinnamon
1 Teaspoon baking Powder
1 Teaspoon baking Soda
Pinch of Salt
1 Teaspoon Vanilla Extract
1/2 Cup of Walnuts
FROSTING INGREDIENTS
1/2 Cup Cream Cheese
1/2 Cup Greek Yoghurt
1 Tablespoon Dextrose Sugar
METHOD
Place all ingredients except the carrots and the walnuts in a bowl and mix together well. Add the carrots and fold into the cupcake mixture. Lastly fold in the walnuts. Separate the dough amongst cupcake holders.
FROSTING
Blend yoghurt and softened cream cheese in a blender until smooth. Add dextrose last.
Decorate with extra walnuts or grated carrots.
1 Cup Plain Flour
2 Cups Grated Carrots
2/3 Cup Vegetable Oil
2/3 Cup Caster Sugar
2 eggs
1 Teaspoon cinnamon
1 Teaspoon baking Powder
1 Teaspoon baking Soda
Pinch of Salt
1 Teaspoon Vanilla Extract
1/2 Cup of Walnuts
FROSTING INGREDIENTS
1/2 Cup Cream Cheese
1/2 Cup Greek Yoghurt
1 Tablespoon Dextrose Sugar
METHOD
Place all ingredients except the carrots and the walnuts in a bowl and mix together well. Add the carrots and fold into the cupcake mixture. Lastly fold in the walnuts. Separate the dough amongst cupcake holders.
FROSTING
Blend yoghurt and softened cream cheese in a blender until smooth. Add dextrose last.
Decorate with extra walnuts or grated carrots.