Carrot Cake cupcakes

Carrot Cake Cupcakes

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These carrot cake cupcakes topped with creamy and slightly tangy cream cheese frosting are moist and spiced with cinnamon and a hit of nutmeg, and let’s not forget the delicious toasted pecan nuts! But, if you don’t enjoy nuts, or can’t eat them, you can easily leave them out, or, swap for the same weight on raisins or sultanas. We’ve used a food processor to make grate the carrots and mix the batter, making this a super easy recipe to bake. This recipe makes 12 cupcakes, but it’s easily doubled to make two dozen.

We’ve decorated these cupcakes with crunchy candied carrot ribbons, which need to be made at least one day ahead, but if you don’t have time to make them, you can decorate with extra toasted pecan nuts or store-bought royal icing mini carrots.

Sponsored by Kenwood

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