Carrot cupcakes with cream cheese frosting

Ingredients for 1 servings:

• 2 large eggs
• 100 g brown sugar
• 100 g oil, neutral
• 130 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 1 tsp, levelled cinnamon, nB
• 1 pinch of nutmeg, nB
• 1 pinch of ginger powder, nB
• 150 g carrot(s), medium to coarsely grated
• 1 large apple, sour, grated
• 100 g walnuts, chopped, nB
• 400 g double cream cheese
• 1 tsp vanilla flavor, or vanilla sugar
• 200 g powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat oven to 180°C (top/bottom heat). Beat eggs, sugar, and oil with a mixer for about 2 minutes until fluffy. Combine flour, baking powder, salt, and spices and stir into the egg mixture. Finally, fold in the grated carrots, apple, and walnuts. Fill the batter into paper-lined muffin cups (should make exactly 12) and bake for about 20-25 minutes. Then let cool on a wire rack. In the meantime, beat room-temperature cream cheese with vanilla flavor until smooth. Sift powdered sugar and mix in. Spread on the cooled cupcakes. Tip: I often vary the frosting by replacing some of the cream cheese with mascarpone, quark, or cream. You can add liquid cream to the mixture and whip it with the remaining ingredients until stiff. You can also add a dash of lemon or orange essence. The sky’s the limit.