Carrot Cupcakes: Easy cupcake for everyone!

My sister and my nephew come to stay with me for a while, ^^, well I'm so happy to have them here. Because both of them love to eat cake!!!!!!

 And every times, they will have a lot of requests, a long list that make me busy all day. This recipe is one of their request, Carrot Cupcake, she said that she want to eat it and want to learn how to make it too ^^.
The carrot cake is very easy to make, even the people who never bake before can making it too. Because all you have to do is whisking all the ingredients together, great right?
Even the frosting is easy to make too, just beating all the ingredients together until light and puffy.
I use very little amount of sugar in this recipe, but using less or more of the sugar depend on the sweetness of your carrot too, so if your carrot is very sweet the sugar can be reduced (anyway 30g of it at least).
My nephew love it, he said that the frosting is not sticky and gummy. I really don't know, haha, because I never tasted the one that he talked about, but I think the key is beat the frosting until very light (with hand mixer, it's easy), and very puffy will prevent this feeling too.
Well, my carrot cakes gone very quickly ^^, and I hope that yours will be like that too.

Carrot Cupcake

Makes 8 (Standard muffin pan)

Cake
150g ................................ Carrot, peeled and finely grated
1 ....................................... Egg
2tbsp .............................. Crème Fraîche
60g ................................. Sugar
120ml ............................ Corn oil
1tsp ................................ Vanilla bean paste
30g ................................. Golden raisin 
30g ................................. Walnut, chopped 
110g ............................... All purpose flour
¼ tsp ............................. Baking soda
¾ tsp ............................. Baking powder
½ tsp ............................. Salt
¼ tsp ............................. Cinnamon powder
Cream cheese Frosting
80g ................................. Butter, soft
140g ............................... Cream cheese
160g ............................... Icing sugar
½ tsp ............................. Vanilla extract 


Preheat the oven to 170°C
Line 8 muffin pans with paper case
Sift flour, baking soda, baking powder, salt and cinnamon powder together, set aside.

Mix Crème Fraîche, corn oil, and egg together. Add the carrot, sugar and vanilla bean paste beat to combine.

Pour half of the flour mixture fold to combine, follow by the golden raisin and walnut and finished with the rest of the flour.

Put the batter into the pan and bake for 25-28 minutes or until the cake spring bake when press it lightly.
Take out of the oven, let the cakes cool in the pan for 5 minutes, then take the cakes out off the pan and cool in on the wire rack.

Make the cream cheese frosting by beating butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and fluffy.

Carrot Cupcakes: Easy cupcake for everyone!