Irene’s Carrot Cupcakes

TRH Irene's Carrot Cupcakes

Beat together:
1½ cup oil
1½ cup brown sugar
4 eggs
1 tsp vanilla essence
Add:
2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
2 tsp ginger powder

Method:
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
Ingredients:
2 cups icing sugar
1/4 tsp fine salt
Zest of half lemon

Method:
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

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