Carrot Cake Cupcakes.

I may be on a healthy eating plan, but my love of baking has not dwindled. Almost on a daily basis I get requests from the boyfriend to make cakes for his co-workers. Since they got me a lovely bottle of wine as a "thank you for all the cake" at Christmas, I thought I would bake them something yummy and sort of healthy-ish.

I settled on Carrot Cake Cupcakes. I mean it is one of your 5 a day!

The cakes themselves are absolutely delicious with a ginger and cinnamon warmth to them, perfect for these cold January days. I topped mine with a cheeky cream cheese frosting and sprinkling of cinnamon. Although they would be perfectly lovely naked as little muffins....

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Carrot Cake Cupcakes

by January-11-2013

One of your 5 a day (Probably)

Ingredients

• 100g Caster Sugar
• 175ml Sunflower Oil
• 2 Eggs
• 225g Self Raising Flour
• 3 Carrots (grated)
• 1 teaspoon Bicarbonate of Soda
• 100g Icing Sugar
• 40g Cream Cheese (full fat)
• A good pinch Cinnamon
• A good pinch Ground Ginger

Instructions

Whisk the sugar and oil together.Add the eggs one at a time and whisk well.Stir in the dry ingredients until combined.Fold in the carrotsSpoon the mixture into 12 cupcake cases and bake at 180C for 20-25 minutes until a skewer comes out clean.For the Icing, Mix the cream cheese and icing sugar together (I use a mixer for this) until you have a creamy smooth icing.Put a thin layer of icing on top of each cake and liberally sprinkle with cinnamon.

Being a good little weight watcher that I am, I did calculate the propoints. Without icing they are 7pp each. With icing they are 8pp. Not bad really for a sneaky treat! I did send all twelve off to work with Paul, although I may have licked a spoon of icing.

Have you dont any healthy baking? Any success stories? Do share...