What you’ll need
75g dark brown sugar
125mL auzure canola oil
125mL golden syrup
3 eggs
1 teaspoon vanilla extract
225g The Healthy Baker Plain Flour
2 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon bicarb soda
3 medium carrots, grated
For the icing
200g unsalted butter, at room temp
1 teaspoon vanilla extract
1 teaspoon vanilla paste
240g icing sugar, sifted
to decorate Easter themed sprinkles
Preheat oven to 160 degrees Celsius and line a 12 hole muffin or cupcake tray with cupcake cases - these cupcakes can be on the larger size, so larger cupcake cases work best.
In a large bowl whisk together the sugar, oil, golden syrup, eggs and vanilla.
Then add the flour, baking powder and mixed spice. Sift in the bicarb soda and whisk together until combined.
Then add the grated carrots to the cake mixture and mix to combine.
Evenly divide the mixture between the cupcake cases, the mixture should fill each case just over 3/4 full.
Bake for 20 minutes, or until the tops of the cupcakes are golden and spring back to the touch.
Remove the cupcakes from the baking tray, and place on a wire rack to cool completely.
To make the icing, beat the butter and vanillas in a stand mixer with the paddle attachment for at least 1 minute, or until the butter is light and fluffy. Add the icing sugar and beat for a further minute or two, or until the icing sugar is well combined and the icing is light and fluffy.
Spread or pipe a generous amount of icing onto the top of each cupcake, and decorate with Easter themed sprinkles.
