2 medium carrots
1 cup self-raising flour
1/2 cup plain flour
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup brown sugar
3/4 cup oil (I used rice bran oil)
1/2 cup golden syrup
3 eggs (or equivalent Orgran No-Egg)
1tsp vanilla extract
250g spreadable cream cheese
1/2 cup icing sugar
1/2 tsp vanilla extract
Walnuts to decorate (optional)
To make cupcakes:
Preheat oven to 170 degrees Celsius.
Combine flours, bicarbonate of soda and cinnamon in a large bowl.
Place brown sugar, vanilla, golden syrup and oil in a separate bowl. Whisk ingredients to combine.
Pour the wet mixture into the dry mixture and stir until combined.
Peel carrots and grate into the bowl (you can of course grate the carrots onto a board or into a separate bowl, but I like to avoid as many dishes as possible).
Stir mixture until just combined.
Distribute mixture between patty pans. This recipe will make approximately 18 small cupcakes or 12 large ones.
Bake for 20 minutes or until a skewer inserted into the centre comes out clean (a few moist crumbs are okay). TIP: Keep a close eye on the cupcakes after approximately 10 minutes because they can start to cook fast and it's better they are a little undercooked than overcooked as they will continue to cook in their own heat for few minutes out of the oven).
Allow cupcakes to cool before icing.
To make the cream cheese frosting:
Combine cream cheese, icing sugar and vanilla extract in a bowl.
Using a metal spoon, mix the ingredients together, mashing it between the back of the spoon and the side of the bowl to ensure there are no lumps from the icing sugar.