Carrot Cake Cupcakes with Lemon Ricotta Frosting

April 11, 2017

These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. They are absolutely sufficiently sinful to enjoy as a dessert. And also they are sufficiently healthy so that you could eat them for breakfast like I do. I just love ‘em.

For Carrot Cake Cupcakes:
Wheat flour or Plain flour - 2 cups (225g)
Eggs - 2 large
Cinnamon - 1 tsp
Peeled and Grated carrots - 2½ cup
Chopped walnuts - ½ cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - ½ tsp
Raisins - 4 tbsp (Optional)
Powder sugar - ½ cup (100g)
Vegetable oil - I cup (250ml) (I used rapeseed)
Chopped walnuts and chocolate eggs for decoration (Optional)
Vanilla extract - 1 tsp
For Frosting:
Skim Ricotta - 200g
Greek yogurt - 200g
Lemon juice - ½ tsp
Lemon zest - 1 tsp
Honey - ¼ cup

For The Carrot Cake Cupcakes: Preheat oven to 180°C // 355°F. In a large mixing bowl, whisk together eggs, granulated sugar, oil, vanilla, using a wire whisk or an electric hand mixer. Whisk until slightly...
See the full directions on my site

Nutritions

Calories
27

Sodium
3mg
0% DV

Fat
2g
3% DV

Protein
0.4g
0% DV

Carbs
1g
0% DV

Fiber
0.2g
0% DV