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Preparation Time: 15 minutes | Total Time: 30 minutes


Ingredients

For the Cupcakes:

1½ cups Snowflake Cake Wheat Flour

2 tsp Snowflake Baking Powder

¾ cup brown sugar

2 eggs

½ cup Sunflower oil

1½ cups finely grated carrot

1 tsp cinnamon

For the Icing:

125 g cream cheese, softened

¼ cup butter, softened

1 cup icing sugar

1 tsp vanilla

Method

    For the Cupcakes:

  • Preheat oven to 180°C. Grease a muffin tray.
  • Whisk eggs, sugar, and oil until combined.
  • Fold in grated carrots, then sift in Snowflake Cake Wheat Flour, cinnamon, and Snowflake Baking Powder.
  • Spoon into muffin tray and bake for 18–20 minutes.
  • Cool completely.

    • For the Icing:

  • Beat cream cheese and butter until smooth
  • Add icing sugar and vanilla
  • Pipe or spread onto cupcakes

    • Assemble:

  • Finish with chopped pecans or decorate as desired.