March 28, 2015
Carrot cake is one of our favourite things to bake and eat, we can even kid ourselves it's healthier with all those carrots and raisins in 😉 ! This cupcake version makes perfect, moist and yummy portions of loveliness!
- Prep: 25 mins
- Cook: 35 mins
- Yields: 12 cupcakes
Place in the oven for 25-35 minutes. Check often towards the end to make sure the cakes don't burn. You can put a skewer in to the middle to check if the are cooked, if they are cooked the skewer will come out clean
Whilst the cupcakes are cooling, place the butter, milk and icing sugar in a bowl and mix together well until you get a smooth butter cream mixture (this can take a while). You can also add a few drops of food colouring if you want coloured icing
Our 9 year old daughter bakes these on her own from start to finish. We do help her with the oven but other than that she is totally self-sufficient. In fact she insists we don't help her! She's always really chuffed with herself when she's finished!
People often use cream cheese as part of the icing of carrot cakes but we're not big fans of it in our house so we stick to buttercream icing instead