Whoohooo carrot cupcakes!

Carrot cake is not really known in Belgium, and for once the Belgians are wrong. Carrot cake is absolutely heaven, especially these cupcakes. The frosting I used is a mixture of cream cheese and fromage blanc. If you can't find fromage blanc, feel free to use butter (at room temperature).









For the cupcake:

100 g sultanas
zest of 1 orange
Juice of ½ orange
175 g brown sugar
175 ml canola oil
3 large eggs (slightly beaten)
140 g grated carrots
175 g self raisin flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg (grinded).

One hour in advance:

Put the sultanas in a bowl together with the zest and the orangejuice and let them soak for an hour. If you don't have the time, put them in the microwave and nuke them for 1 minute (maximum!)

Mix the sugar, carrots, oil, the raisins and the juice, and the slightly beaten eggs in a large bowl. Sift in the flour, baking soda and the spices and mix with the rest of the batter.

Divide the batter over the cupcakes and let them bake in a pre-heated oven at 160° for about 20-25 minutes.

Allow to cool.

For the frosting


100 g cream cheese
100 g fromage blanc (or softened butter)
3 tbsp confectioners sugar (sifted)
2 tbsp lemon juice


Just whisk everything in a bowl and decorate the cupcakes. That's it!