These fluffy carrot, ginger and walnut cupcakes are not only scrumptious but they’ll take less than half an hour to prepare and cook – quick, easy and delicious! This classic combination of carrot and walnut tastes great when combined in this really easy cupcake recipe, plus as it uses sunflower oil and three eggs, it’s also a wonderfully moist recipe and makes for a tasty cupcake. This recipe makes 12 cupcakes, so it’s a great one to try if you’ve got guests coming and want something for you all to enjoy with a nice cup of tea. Try it this week and you’ll not be disappointed!
- For the cupcakes:
- 3 organic eggs
- 270g caster sugar
- 180g plain flour
- 1 tsp vanilla sugar
- 3 tsps baking powder
- 1 pinch of salt
- 1 1/2 tsps ground cinnamon
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 150 ml sunflower oil
- 450g grated carrots
- 100g walnuts chopped whole walnuts for decoration
- Cream cheese lime frosting:
- 65g soft butter
- 300g icing sugar
- 1 teaspoon vanilla sugar
- Zest of 1 lime
- 100g cream cheese
To make this cupcake recipe, preheat the oven to 175°C/350°F/Gas Mark 4.
Beat the eggs and the sugar until pale and fluffy.
Mix together the dry ingredients and fold into the egg mixture. Stir in the oil, carrots and coarsely chopped walnuts.
Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full. Bake in the centre of the oven for 12–15 minutes. Leave to cool.
Make the frosting by mixing together the ingredients until creamy. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.
Top tip for making Carrot, ginger and walnut cupcakes
The key to carrot cake success is to put lots of flavour into the mixture, like ginger