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
Click to buy from Coles
Click to buy from Woolworths
Reader ratings (4.35) 
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