Carrot Cake Cupcakes with Lemon Ricotta Frosting | Video Recipe
"These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. They are absolutely sufficiently sinful to enjoy as a dessert. And also they are sufficiently healthy so that you could eat them for breakfast like I do. I just love ‘em. ????..."
INGREDIENTS
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Wheat flour or Plain flour - 2 cup (225g)
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Eggs - 2 large
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Cinnamon - 1 tsp
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Peeled and Grated carrots - 2 1/2 cup
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Chopped walnuts - 1/2 cup
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Baking powder - 1 tsp
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Baking soda - 1 tsp
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Salt - 1/2 tsp
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Raisins - 4 tbsp (Optional)
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Powder sugar - 1/2 cup (100g)
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Vegetable oil - I cup (250ml) (I used rapeseed)
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Chopped walnuts and chocolate eggs for decoration (Optional)
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Vanilla extract - 1 tsp
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Skim Ricotta - 200g
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Greek yogurt - 200g
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Lemon juice - 1/2 tsp
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Lemon zest - 1 tsp
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Honey - 1/4 cup
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