Mini Carrot Cupcakes

I don't really like sweet foods but my boys (my son & my hubby) and my daughter love them. As a cook in the family, I always try to satisfy their craving for sweets. So mini cupcakes always come in handy. The size of the mini cupcakes are just perfect for the kids...I use them for family gathering, kids birthday party and even a picnic. I made about 50s mini cupcakes from 1 carrot cake recipe. It was easy and yummy...you don't even need a knife to cut them into slices and they look good.

This was the first time I actually decorated my cupcakes. Usually they just gone before I had time to look at them... :-)

I used cream cheese and fondant flower for decorations.

Carrot Cake
5 eggs
2 cups caster sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup oil
3-5 cups shredded carrot
1/2 cup almond
raisins (1 small box 1.5 oz) optional
2 cups flour

Cream cheese frosting
mix together, until smooth
1 tbsp (20gr) butter
4 oz cream cheese
1 tbsp vanilla
1/8 tsp salt
1 cup icing sugar
1. Pre-heat oven to 180 degree C. Grease 13 x 9 inch cake pan, dust with flour.
2. In a large bowl, with an electric mixer, beat eggs & sugar until light and fluffy.
3. Sift together the flour, cinnamon, baking soda, baking powder & salt.
4. Fold in the flour mixture until just combined.
5. Fold in the carrots, oil, almonds & raisins until combined.
6. Pour batter into prepared pan & bake until a toothpick inserted in the centre comes out clean about 45 minutes.

With this recipe I made 52 mini cupcakes and the baking time is approximately 10-15 minutes per tray.

This recipe was a courtesy from my best friend and I use it for many of my cakes. It tastes really good and very moisture. worth trying as it tastes yummy and full of nutrients.