Ingredients
90g unsalted butter
1/2 cup castor sugar
2 eggs
1 cup self-raising flour
1/2 tsp ground cinnamon
1/2 tsp pudding spice (mix of sweet spices available in most food supermarkets)
1/2 cup grated carrot
1 tbsp chopped walnuts
1 tbsp milk
For the icing
1-1/2 cups unsalted butter
1-1/2 cups icing sugar
1 tbsp honey
1/2 cup cream cheese
Preparation
Cream butter and sugar and spices, add eggs slowly. Mix in grated carrot, walnuts and flour. Then add milk in the end. Bake at 180C for 16-18 minutes.
For the icing, cream butter, honey and icing sugar until light and fluffy. Mix in the cream cheese and spread evenly over cooled cupcakes.
Serve immediately.
Tip
Let the cupcake cool completely before icing it. Don’t get too hasty – even if the cupcake is a little warm the icing will melt and dribble off the sides. Also when frosting, cover the top of the cake completely. The frosting keeps the cupcake from drying out.
