Carrot Cuppies | My Version

INGREDIENTS

4 eggs
2 cup castor sugar
¾ cup oil
¾ cup buttermilk

2 cups flour
2 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon salt
2 tablespoon cinnamon powder
¼ teaspoon nutmeg

3 cups grated carrots
¾ cups chopped pecan nuts

icing ;
125g butter
1 cup icing sugar
½ tub cream cheese

METHOD

Preheat oven to 180degrees
Beat together the eggs and sugar , gradually add oil and buttermilk
mix all the dry ingredients and add little at the time to the egg mixture . lastly fold in the carrots and pecan nuts .

You can either grease a round baking tin and pour all the batter and bake for 20 minutes or until done or pour in individual cupcakes.

In the meantime prepare the icing . beat together the butter and sugar until nice and white , add cream cheese and beat for another 3 minutes .

decorated as desired .

INFO & TIPS

flop proof recipe .

WOULD YOU LIKE TO ?

COMMENTS