CARROT CUPCAKE

Hello! I've been craving carrot cake for a little while now ***two days!*** :), lol, ok, but you can understand if you've enjoyed moist carrot cake; how everything caramelizes with the brown sugar and... ***foodie alert, earth to Elizabeth*** :). I made this cheese frosting a little light so it could go smoothly with every bite...of course Skyler got the frosting slathered all over her face....and i'm happy to say we both got our veggies for the day ***wink wink*** have a lovely day!

Carrot cake recipe:

• 1 cup brown sugar

• 3/4 cup olive oil

• 1/4 cup yoghurt
• 3 large eggs
• 2 teaspoons vanilla essence, 1/4 teaspoon mixed spice, 2 teaspoons ground cinnamon

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

 

Cream cheese frosting:

 

• 1 teaspoon of milk
• 1/2 cup cream cheese

• 1/2 cup butter
• 2 cups confectioners sugar
• 2 teaspoons vanilla extract
• Pinch of salt

 

Directions:

• Put oven on
• Mix the brown sugar, olive oil and yoghurt for a minute on quick speed with your mixer

 

 

• Add eggs one by one, beating after each egg added

• Add the vanilla extract

• Mix all your dry ingredients, flour baking soda, cinnamon, mixed spice and salt together

 

 

• Fold the dry ingredients into the mix of sugar, oil and yoghurt

• Fold in carrots, do not over mix, you want a nice non chewy moist texture. Bake for 15-17mins, insert skewer to be sure.

 

 

For the frosting:

 

• Beat the cream cheese and butter until properly blended together

 

• Sift your 2 cups of Icing sugar into the cream cheese and butter mix

• Add 2 teaspoons of vanilla extract

• and a pinch of salt, chill in freezer for about 15mins
• When cupcakes are cool, slather the cakes with the cheese frosting, sprinkle some carrots and dig in! Mwah!