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Carrot cupcakes with cream cheese frosting

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Carrot cupcakes with cream cheese frosting

Ingredients

275g caster sugar

200ml sunflower oil

4 medium eggs

300g grated carrots

150g nuts and fruit (optional)

225g wholemeal flour

2tsp baking powder

1tsp ground cinnamon

1tsp mixed spice

1tbsp cocoa powder

125g butter, softened

125g Langage Farm curd cheese

275g icing sugar

Directions

Pre heat oven to 180°C and line tray with cupcake cases.

Beat sugar, oil and eggs in a bowl until smooth, then stir in the carrots and nuts/fruit.

In a separate bowl combine the flour, baking powder, spices and cocoa powder so they are evenly mixed, tip into the carrot mixture and stir well.

Fill the cupcake cases to about 2/3 full, then bake for about 25 minutes.

Mix soft butt and Langage Farm curd cheese until soft with a whisk or electric mixer.  Stir in icing sugar and whisk until light and smooth.  Dollop the frosting on the cupcake and decorate with some mini Easter eggs.

Change the frosting by adding some chocolate!

Enjoy!

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