Ingredients cupcakes

  • 220g carrots, grated
  • 100g sunflower oil
  • 50g walnut oil
  • 220g sugar
  • 3 eggs
  • 1 vanilla pod
  • 3dl buttermilk
  • 200g flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon, ground
  • 100g pecan nuts

Preparing cupcakes

Mix the grated carrots with the oil, sugar, eggs, buttermilk and vanilla pulp. Sieve the flour into a bowl and add the baking soda, baking powder, salt and cinnamon. Add the flour slowly. Finally, chop the pecan nuts and mix in. Fill a cupcake pan with the mixture and bake for 20 to 25 minutes on the Hot Air setting at 175 °C.

Ingredients cream cheese topping

  • 50g butter, soft
  • 150g cream cheese
  • 250g icing sugar
  • 1 vanilla pod
  • Colour sugar pearls for decoration

Preparing topping

Cream the butter. Mix in the cream cheese and stir until homogenous. Add in the icing sugar slowly. Finally, mix in the vanilla pulp. Ice the cupcakes using a piping bag and decorate with colourful sugar pearls.

Cooking level

After preheating
20–25 minutes| Hot Air 175 °C