These are quick easy and very tasty little cupcakes. I made these as the last recipe for one of my swap mates for the recipe swap I am in this month on Zaar. I will give a link at the end of this and I really recommend that you check out other recipes by this chef as she has some great ones. I made these as is except for adding extra grated carrot, ginger and cinnamon but that was just due to our preference. I also had to adapt the cream cheese frosting as we can not get cool whip here, so I just mixed the cream cheese with double cream and confectioners sugar and added a little more cinnamon than stated along with some vanilla essence. I took these to a family picnic in the park and everyone loved them. They are incredibly light and are not sweet at all which we love as we hate things that are overly sugary. I am the first to make and review these but to view the original recipe and to see other fab recipes by this chef please click here.
Ingredients
1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip
Method
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)
8. Spread over muffins.
Refrigerate until ready to serve.
All photos taken by me unless otherwise stated.
