Carrot & Walnut Cupcakes with Cream cheese frosting

I love how moist carrot cupcakes can be, and the fact that they have a vegetable in it - makes it seem healthier & non-guilt to eat hehe.

I found this recipe in my '500 cupcakes' book, & they turned out extra moist, with the cream cheese frosting going really well with the cake itself.

Cupcake

1 cup butter

1 cup caster sugar

1.5 cup self raising flour

4 eggs

1 tsp cinnamon

1 cup chopped walnuts

150 g freshly grated carrots 2 tbsp sultanas

Preheat oven to 175'C.

Combine butter, sugar, flour & eggs in a bowl & beat until smooth.

Stir in the rest of the ingredients.

Spoon batter into cases & bake for 15-18 minutes.

Cool cupcakes on rack.

Cream cheese frosting

200 g cream cheese, softened

1 cup icing sugar

1 tbs lemon juice

1 tsp vanilla essence

Beat together in a bowl, and frost cooled cupcakes.