Sunday Baking Project: Carrot Cake Cupcakes with cream cheese frosting

I like to shake it up a bit and divert from your usual butter cupcakes, and a great excuse to dig up some of our gorgeous sweet carrots from the garden.  These are moist and lovely for a rainy afternoons with a cup of tea... today is pretty wet here in the Hills, and this has sent the most beautiful aroma through the house... We'll be sharing these with my Nanny and my sister and her family who are leaving to live in Cairns this week... a great adventure for them, but sad for us - our little girls will mis their cousins very much.

No mixer required for the cake, and if your a dab-hand at mixing with a whisk you may be able to do the frosting too by hand, but I don't think I could be bothered!

Ingredients:
Cakes
2 cups plain flour
1 1/2 tsp baking flour
2 tsp cinnamon
1 cup canola oil
1 cup white sugar
4 eggs
2 cups grated carrot
2 large apples, grated (I used one red, one green for some colour)
1 cup raisins, currants or sultanas
1/2 cup chopped walnuts or pecans


Frosting
250 grams cream cheese, at room temperature
2 cups pure icing sugar, sifted


Method
Preheat oven to 180 degrees c
Grate your carrot and apples, set aside

In a separate bowl, combine flour, baking powder and cinnamon, set aside

In another bowl, combine eggs, sugar and oil and whisk until it thickens

Add oil,egg and sugar mix to the flour mix, whisk until well combined.

Stir in carrot and apples half at a time with a spatula


Finally add raisins and nuts, stir thoroughly.

Put into cupcake papers (I have used Robert Gordon Australia Polka Dot ones here) and bake for 15-20mins - test by skewer method.

Let cool.

For frosting, whip the cream cheese until light and fluffy, add icing sugar one cup at a time and whip into cream cheese until well combined.  Frost with piping bag or knife.

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