Chocolate Frostingyour favorite (I use Pillsbury’s Fudgy Chocolate)
Candy Decorationsoptional
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – line muffin pans with 18 paper cupcake liners or spray with cooking oil
Sift together the Flour, Cocoa, Sugars, Baking Powder, Bicarbonate of Soda, Salt, Cinnamon and Allspice in a large mixing bowl
Stir in the Carrots, Chocolate Chips and Walnuts
In a separate bowl, beat together the Eggs, Oil, Milk and Vanilla – add to the Flour/Carrot mixture and stir until just combined – divide the batter between the 18 prepared liners/muffin holes
Bake 20 – 22 minutes or until the tops are springy when you touch them – remove from the oven, let stand 2 minutes and transfer to a cooling rack to cool completely
Pipe or spread with the Frosting and decorate as you wish
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.