Summary

Ingredients

• 2 large egg (s)
• 100 g suar, brown
• 100 g oil, neutral
• 130 g flour
• 1 teaspoon, leveled baking powder
• 1 pinch (s) salt
• 1 teaspoon, leveled cinnamon,
• 1 pinch nutmeg,
• 1 pinch ginger powder,
• 150 g carrot (s), medium to coarsely rated
• 1 large apple, tart, grated
• 100 g walnuts, chopped,

For the cream:

• 400 g double cream cheese
• 1 teaspoon vanilla flavor, or vanilla sugar
• 200 g powdered suar

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Beat eggs, sugar and oil with the mixer for about 2 minutes until the mixture is frothy. Mix the flour, baking powder, salt and spices together and stir into the egg mixture. Finally fold in the grated carrots, apple and walnuts. Pour the dough into the paper-lined muffin cups (should be exactly 12) and bake for about 20-25 minutes. Then let cool on a wire rack.
3. In the meantime, stir the vanilla-flavored cream cheese at room temperature until smooth. Sift through the powdered sugar and mix in. Spread on the cooled cupcakes.
4. Tip:
5. I often vary the frosting by replacing part of the cream cheese with mascarpone, curd or cream. Cream can be poured into the mixture in liquid form and whipped with the remaining ingredients until stiff. You can also add a little lemon or orange essence. There are no limits to your imagination.