Carrot Cupcakes

This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!

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Carrot Cupcakes

Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.

Mix in 185gm melted butter and 3/4 cup of brown sugar.

Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.

Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.

Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.

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