Carrot Cupcakes

I started off this week by making carrot cupcakes, as I had a bit of a craving for them. I adapted Hummingbird's recipe for a three layer carrot cake, and I was able to make 24 cupcakes and a small circular cake from the recipe, but used slightly different quantities of cream cheese frosing. I used 100g of butter, 300g of icing sugar, and approx. 200g of cream cheese, but just do to whatever your taste, maybe more or less icing sugar depending on how sweet you want the icing to be. I then sprinked cinnamon on top for decoration.

Top tip: cut the tops and ends off of the carrots and then grate then by holding the bottom and grating down the length. This may seem like it takes longer but leaves less waste than grating along the length.