Carrot Cupcakes

I love carrot cake, its one of my favourites. The name just makes it feel slightly less naughty when you've got your feet up with a cup of tea and a large slice. But when I looked up a few recipes online the name is very deceiving. The recipe I took uses 200ml of sunflower oil?! I was really unsure if it was   just a typo or a joke. It felt pretty disgusting putting that much oil just on top of eggs and mixing! But as Ive learnt from so many disasters in the past, always follow the recipe! Especially if like me, your just a home baker haha. If you not like me and count your calories daily then you may want to cut down on your carrot cake intake!

I wish I had picked up a few little carrot fondant decorations to make it a bit more obvious but hey ho. I used around 200g of grated carrots but it still didn't quite give the taste, I think if you try this then 1 whole tablespoon of cinnamon would be advised. It brings out the taste of the carrot a lot more.

Recipe
275g caster sugar
200ml sunflower oil
4 medium eggs
300g carrot (more or less)
150g nuts or dried fruit
225g wholemeal or plain flour
1 tbsp ground cinnamon
1 tbsp cocoa powder

Cheese frosting:
125g unsalted butter,
125g full-fat cream cheese
275g icing sugar
1 tsp cinnamon
Edible decorations 

1.Cream the eggs and oil together
2. Mix in carrots
3. Add sugar and flour
4. Mix in nuts
5. fold in cinnamon and cocoa powder
6. Cook for 15 minutes at 170 degrees
7. Mix all frosting ingredients together and spread over cooled cakes