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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This entry was posted in Cakes cupcakes and cookies and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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