Ingredients:
1 cup Plain Flour (sifted)
1 cup Carrots (grated)
1 cup Walnuts (chopped)
1/2 cup Olive Oil
3/4 cup Sugar
2 teaspoons Vanilla Essence
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 Eggs
For topping:
Low Fat Cream Cheese
Crushed Walnuts
~ Step 1 ~
Preheat oven to 180 degrees.
~ Step 2 ~
Grate the carrots in a measuring cup. I used two medium carrots.
~ Step 3 ~
Put walnuts into a bag before crushing them to little pieces. This is faster than chopping them one by one.
~ Step 4 ~
Next, sift the flour in a mixing bowl.
~ Step 5 ~
Mix sugar, baking powder, baking soda, vanilla essence, carrots, and walnuts together with the sifted flour. I find that 3/4 cup of sugar is not sweet enough, will probably use 1 cup the next time.
~ Step 6 ~
Stir evenly while adding olive oil, and eggs.
~ Step 7 ~
Arrange cupcake cases in cupcake tray. Pour in cake batter into the cases filling up to 2/3 full. Makes about eight cupcakes.
~ Step 8 ~
Bake in oven for 15 minutes or until your skewer (you can use a chopstick) comes out clean when you insert into the centre of each cupcake.
Spread a layer of cream cheese on top of your cupcake, and sprinkle with crushed walnuts.
