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Recipe Ingredients

  • 175 grams brown sugar
  • 200 grams all-purpose flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 2 eggs
  • 150 ml sunflower oil
  • 200 grams carrots, grated
  • 150 ml water

For Ricotta Frosting

  • 1 stick unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 4 tablespoons Galbani Whole Milk Ricotta Cheese
  • 1 teaspoon vanilla extract (optional)
  • Walnuts, crushed for decoration

Recipe Directions

  1. Heat oven to 350F and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, baking powder, and mixed spice.
  2. Whisk together the eggs and oil, water then stir into the dry ingredients with the grated carrot.
  3. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For Ricotta Icing

  1. Beat the butter until very soft, then beat in the sugar gradually until well combined, add the ricotta cheese, and vanilla.
  2. Use a palette or cutlery knife to swirl the icing on top of the cakes, sprinkle with walnuts and serve.

Recipe Video

@easyhomemeals

Elevate your baking game with these irresistible Carrot Cupcakes topped with creamy Galbani Ricotta Frosting. 🥕✨ Because you gotta ricotta, right? Recipe by @CookingWithLamees featuring Galbani #EasyHomeMeals #DairyAndBeyond #carrotcake #cupcakes #cupcakerecipes #uniquecupcakes #ricottacheese #ad

♬ original sound - Easy Home Meals

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