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life and style and co | Yummy Carrot Cupcakes

Once a week, my daughter and I spend time baking for the rest of the family. It is actually one of the best things we love to do together!

Two weeks ago, we had friends coming over, so we decided to prepare those delicious carrot cupcakes with cream cheese frosting.

Tempted to try them?

Here you go:

For 12 to 18 cupcakes you need:

175 grs. all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts (remove if kids are allergic to nuts)

2 eggs

2/3 cup sugar

2/3 cup canola oil

1/2 teaspoon vanilla extract

2/3 cup organic apple juice

1 1/3 cup finely grated organic carrots

Cream Cheese Frosting:

1/4 cup butter (room temperature)

115 grs. cream cheese (we used Philadephia)

250 grs. powdered sugar

1/2 teaspoon vanilla extract

How to do them:

Preheat your oven to 180 degrees C.

Whisk together the flour, baking soda, salt, and ground cinnamon. Fold in the walnuts.

In another bowl, mix the eggs, then add the sugar, oil, and vanilla until a bit thickened.

Add the apple juice and the carrots.

Fold in this mixture to the flour mixture and fill the muffin cups about two third of the cup. Bake about 20 minutes then remove  from oven to cool down.

For the frosting, mix the butter and cream cheese until creamy. Add the sugar then once all mixed in add the vanilla.

Once the cupcakes are cooled down you can add the frosting on the top of each one and decorate them with sprinkles, walnuts, candies whatever you like.

Enjoy 🙂

Carrot cupcakes

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