Carrot cake cupcakes

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We baked carrot cake cupcakes with cream cheese and lemon icing. Yummm. Not bad for our first carrot cake. We collaborated a few recipes. Here’s the recipe:

You Will Need (Makes 20 mini cupcakes)
1 cup Brown Sugar, 1 cup Veg Oil, 3 Large Eggs, Pinch Salt, 1/2 teaspoon Baking Powder, 2 cups Self Raising Flour, sifted, 2 cups finely grated Carrot, 1/2 cup Walnuts – finely chopped, 1 tsp Cinnamon, 1 tbs Orange Rind

Cream Cheese and Lemon Frosting
300g Icing sugar, 125g Cream Cheese – cold, 50g Unsalted Butter -room temp, 1 tbs Lemon Zest

Directions
Heat oven to 180c. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more mins. Add the rest of ingredients.Mix with wooden spoon until all combined. Bake for 15-18 minutes, or until light golden.


Update: It was better tasting the next day. I want more!
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