If you like carrot cakes, this recipe is not to be missed. I adapted this recipe from BBC Good Food and made some slight modifications. These carrot cupcakes turned out to be moist and absolutely delicious. Together with the cream cheese frosting – it’s like a matchmake in heaven. Nutrition per cupcake (without the cream cheese frosting) Ingredients for the cake 200g carrots (grated) 100ml grapeseed oil 50ml buttermilk 2 eggs 120g brown sugar 100g wholemeal self-raising flour 100g white self-raising flour Zest 1 orange 1 tsp cinnamon powder 1 tsp nutmeg powder 1 tsp bicarbonate soda 50g walnuts (chopped) 50g raisins Ingredients for the cream cheese frosting 500g cream cheese 60g unsalted butter 150g icing sugar 1 tsp vanilla essence Directions Preparation time: 20 min Baking time: 20 – 25 min (or when the skewer comes out clean) Preheat the oven to 180 degrees Grate 200g carrots and zest one orange Mix the sugar, flour, bicarbonate of soda, cinnamon, nutmeg into a large mixing bowl. Use your fingers to run through the mixture to …