carrot cake cupcakes

  • 1 packet of Donna Hay’s Best-Loved Carrot Cake mix
  • 2½ cups (325g) grated carrot, firmly packed (about 3 medium carrots)
  • ½ cup (125ml) light-flavoured extra virgin olive oil
  • 2 eggs
  • chopped walnuts, to serve

cream cheese icing

  • 1 sachet icing mix
  • 250g cream cheese, softened and chopped
  • 1–2 tablespoons milk

each packet contains:

  • 1 sachet cake mix
  • 1 sachet icing mix
  1. Preheat oven to 160°C (325°F).
  2. Line a 12-hole ⅓-cup-capacity (80ml) muffin tin with cases.
  3. Following the packet mix instructions, place the cake mix, grated carrot, oil and eggs in a large bowl and mix until combined.
  4. Divide the mixture between prepared muffin cases. Bake for 35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool.
  5. While the muffins are cooling, make the icing. Place the icing mix, cream cheese and milk in a bowl and mix until light and smooth. Spoon over muffins and sprinkle with walnuts to serve. Makes 12.
Click here to buy the packet mix
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