Carrot and walnut

INGREDIENTS

270g sunflower oil

360g light brown sugar

4 medium eggs, 2 of them separated

290g carrots, grated

150g pineapple, finely chopped

140g walnuts, chopped and toasted

290g plain flour

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoons ground cinnamon

pinch salt

60ml Plain syrup, lemon variation

Basic cream cheese frosting, lemon variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Beat the oil and sugar until well mixed and slightly aerated. In a separate bowl, whisk the 2 whole eggs and 2 egg yolks, then add this gradually to the oil and sugar, beating on high speed. Fold the carrots, pineapple and nuts into the mixture using a metal spoon. Sift together the flour, baking powder, bicarbonate of soda and cinnamon and fold this into the batter.

In a separate clean, dry bowl, whisk the egg white with the salt until soft peaks form. Mix a third of the egg white into the batter until well combined and then gently fold in the remaining egg white. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 20–22 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife into the centre of each; it should come out clean.

Brush the tops with the syrup while still warm. Once just warm, remove from the trays and leave to cool on a wire rack.

To decorate, use the lemon cream cheese frosting and top with sugarcraft carrots.

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