How to Make Easy Carrot Cupcake

Carrot Cupcake Ingredients

For 8 carrot cakes with mounds.

• 150g plain flour or 1 cup all-purpose flour
• 3 medium carrots
• 2 eggs
• 100g brown sugar
• ¼ teaspoon salt
• 125mls sunflower oil
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

For the avocado frosting, you will need:

• 1 Avocado
• 5 tablespoons icing sugar
• 2 tablespoons Peak Evaporated Milk
• Salt (optional)

Preparations

For the carrot cake:

1. Peel, grate the carrots and put them in a bowl. Set aside.
2. Mix the flour, cinnamon, baking powder, salt, and sugar in a bowl. Set aside.
3. Add the vegetable oil to the grated carrots. Mix.
4. Beat the eggs in a separate bowl and add them to a bowl of carrots.
5. Pour into a blender and blend till smooth.
6. While the blender is still running, start adding the dry ingredients bit by bit till everything is well combined.
7. Pour into muffin cups.
8. Bake in a preheated oven at 180C (350F) for 20 minutes.
9. The carrot cake is ready when it is no longer rising, and a wooden skewer comes out clean when inserted into the cake.
10. Bring it out of the oven and leave to cool down, then remove from the muffin cups.

For the frosting

1. Peel the avocado and cut it into pieces.
2. Place in a flat plate and mash with a fork.
3. Mix with a hand mixer till very smooth.
4. Start adding the icing sugar bit by bit and mix simultaneously till you get a thickness you like for your frosting. It should be as thick as custard.
5. Add 1-2 teaspoons of peal milk and mix with the hand mixer. The Peak Milk gives the avocado frosting a very smooth texture.
6. When happy, scoop the avocado frosting into a piping bag and pipe onto the top of the cupcakes.