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
- Preheat oven to 160°C (325°F).
- Line a 12-hole ⅓-cup-capacity (80ml) muffin tin with cases.
- Following the packet mix instructions, place the cake mix, grated carrot, oil and eggs in a large bowl and mix until combined.
- 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.
- 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.
Reader ratings (5.00) 
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