For the cake:
- 3 eggs
- 1 cup | 2 dl sugar
- 3 dl | 2 1/2 cup all purpose flour
- 1 tsp vanilla
- 3 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp ground ginger
- 1 pinch salt
- 3/4 cup | 1 1/2 dl oil (sunflower or olive oil)
- 2 1/4 cup | 4 1/2 dl shredded carrots
Cream Cheese Frosting:
- 2 dl | 1 cup heavy cream
- 1,5 dl | 3/4 cup sugar
- 1 tsp vanilla
- the zest of 1 lime
- 1 tbsp lime juice
- 100 g cream cheese
- 5 crushed biscoff cookies
Directions
- Beat the eggs and sugar with an electric mixer for 10 min until pale and fluffy.
- Then add oil, the spices, salt, carrots, vanilla and baking powder.
- When all combined sift the flour and carefully fold it in.
- Start to pour the batter in the muffin pan.
- Bake on 175 c for 14-16 min.
- When baked let cool.
- Meanwhile make the frosting by combining all ingredients in a bowl and whip on high until fluffy and smooth.
- Frost the cupcakes and color 1/4 of the frosting with orange and green to pipe on small carrots.
- Add the crushed cookies, then serve and devour!!