These are really delicious and perfect to share with friends for morning or afternoon tea

Prep: 15 min. Bake: 20 min.
Makes 24



Recipe by Taste of Home

​

Ingredients​

• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup canola oil
• 2 cups plain flour
• 2 teaspoons ground cinnamon
• 1 teaspoon bicarb of soda
• 1 teaspoon baking powder
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 cups grated carrots

chunky frosting

• 1 package cream cheese, softened
• 1/4 cup butter, softened
• 2 cups icing sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup chopped raisins

Directions​

1. Preheat oven to 170°C or 150 °C fan-forced
2. . In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, bi carb soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
3. Fill 24 greased or paper-lined muffin cups two-thirds full with batter. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, walnuts and raisins. Frost cupcakes. Store in the refrigerator

 

[DLHM]

Mmm…looks delicious!

 

[Irene Anthony]

I agree