1½ cup oil
1½ cup brown sugar
1 tsp vanilla essence
2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
2 tsp ginger powder
Mix well and then fold in 4 cups grated carrots, zest of half a lemon, half cup mixed walnuts & pecan nuts and half cup dates finely chopped / sultanas.
Separate the mixture into 24 cupcake cups.
Bake in a preheated oven at 180 deg cel for +-20 mins or until tooth pick comes out clean when cake is pierced.
Ice once completely cool.
Lemon Glaze Icing
2 cups icing sugar
1/4 tsp fine salt
Zest of half lemon
Enough freshly squeezed lemon juice to make a thick glaze
Beat all of the above ingredients together until thick & smooth. Ice cupcakes and decorate as desired. Enjoy :*
Prepared, tried and tested by: Irene Dasari
Irene's Carrot Cupcakes
March 13, 2017 | | Leave your comments|