Hege's Carrot Cupcakes

Discover the recipe for moist carrot cupcakes – perfectly balanced with grated carrots, warm spices, and a silky cream cheese frosting. These cupcakes are easy to make, and the natural sweetness from the carrots gives them a soft and juicy texture. Topped with a smooth cream cheese frosting with hints of lemon, they are ideal for both everyday enjoyment and special occasions. These carrot cupcakes are sure to become a favorite for coffee breaks or as a delightful addition to the dessert table.

• 2 eggs
• 200 g brown sugar
• 1.2 dl rapeseed oil
• 200 g grated carrot
• 180 g all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp vanilla sugar
• 0.5 tsp cinnamon
• A pinch of salt

1. Whisk together the eggs and brown sugar in a large bowl until light and fluffy.

2. Add the oil, grated carrot, and mix well.

3. Sift the all-purpose flour, baking powder, baking soda, vanilla sugar, cinnamon, and salt over the carrot mixture. Mix everything together well.

4. Evenly distribute the batter into paper liners, filling them about 2/3 full.

5. Bake at 180°C in the middle of the oven for about 18-20 minutes.

6. Let cool.

7. Make the frosting by whisking together 100 g of room temperature butter and 100 g of powdered sugar. Add 1 tsp of vanilla sugar, 200 g of cream cheese, and 1 tbsp of lemon juice, and whisk until you achieve a smooth and creamy consistency.