Carrot Cupcakes

These carrot cupcakes are really moist and keep really well. I always add the chopped walnuts, but it is optional, and can be left out for anyone with a nut allergy or for small children.

I never feel guilty eating these carrot cup cakes as I think of them as a healthy recipe! (Well, it's a lot healthier than other snacks I could be eating!)

1 cup vegetable oil
1 1/3 cups firmly packed brown sugar
3 eggs
3 cups firmly packed grated carrot
1 cup coarsely chopped walnuts
2 1/2 cups self-raising flour
1/2 teaspoon bircarbonate of soda
2 teaspoons mixed spice

1. Preat oven to 180 degrees C.

2. Line cupcake pans with cupcake papers.

3. Beat oil, sugar and eggs in small bowl with electric mixer until thick.

4. Transfer mixture to large bowl and stir in carrots and nuts, then fold in sifted dry ingredients.

5. Spoon mixture into paper cases.

6. Bake about 20-25 minutes or until a skewer inserted in the center of a carrot cupcake comes out clean.

7. Let cool completely before frosting with cream cheese frosting.