When it comes to carrot cupcakes the key to success is to put lots of flavour into the mixture. I like ginger, but you can vary the flavouring and use ground cloves or allspice instead.

MAKES 12 CUPCAKES

  • 3 organic eggs
  • 270 g (9 1/2 oz) caster sugar
  • 180 g (6 1/4 oz) plain flour
  • 1 teaspoon vanilla sugar
  • 3 teaspoons baking powder
  • 1 pinch of salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 2 teaspoons ground ginger
  • 150 ml (1/4 pint) sunflower oil
  • 450 g (1 lb) grated carrots
  • 100 g (4 oz) walnuts chopped
  • Whole walnuts for decoration

Cream Cheese Lime Frosting

  • 65 g (2 1/2 oz) soft butter

  • 300 g (11 oz) icing sugar
  • 1 teaspoon vanilla sugar
  • Zest of 1 lime
  • 100 g (4 oz) cream cheese 
  1. Preheat the oven to 175¡C/350¡F/gas 4.
  2. Beat the eggs and the sugar until pale and fluffy.
  3. Mix together the dry ingredients and fold into the egg mixture.
  4. Stir in the oil, carrots and coarsely chopped walnuts.
  5. Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full.
  6. Bake in the centre of the oven for 12–15 minutes. Leave to cool.
  7. Make the frosting by mixing together the ingredients until creamy.
  8. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.

Tags  carrot cinnamon Cupcakes ginger walnut