Carrot Cupcakes

Ingredients

Cupcake batter:

• ½ cup sunflower oil (125 mL)
• 2 medium eggs
• 1 cup carrot (200 g), grated
• 1 ¼ cups brown sugar (125 g)
• 1 ½ cups self raising flour (175 g), sifted
• ¾ teaspoon ground cinnamon
• 1 teaspoon baking soda

Cream cheese frosting:

• ½ cup unsalted butter (150 g), room temperature
• 1 ¼ cups icing sugar (150 g)
• 3 cups full fat cream cheese (300 g), cold
• 1 teaspoon vanilla extract
• cinnamon, to taste
• walnut, as topping

Nutrition Info

• Calories 653
• Fat 49g
• Carbs 44g
• Fiber 0g
• Sugar 31g
• Protein 8g