These delicious cupcakes take about 2 hours to prepare and yields about 48 mini cupcakes.

Ingredients:

For the Cupcakes:

• 1 1/4 cups Flour
• 1/2 cup Almonds, sliced
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp ground Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Allspice
• 1 1/2 cups Carrots, grated
• 2/3 cup Vegetable oil
• 1 cup Sugar
• 3 large Eggs
• 1 tsp Vanilla essence

For the Frosting:

• 2 1/2 cups Confectioners’ sugar
• 230g Cream cheese, softened
• 2 tbsp Unsalted butter, softened
• 1 tsp Lemon juice
• 1/4 tsp Almond extract
• Coconut flakes for topping

Method:

1. Preheat the oven to 220 degrees Celsius.
2. Line a cupcake pan with paper liners.
3. In a food processor, add the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice. Pulse until fine.
4. In a separate bowl whisk the carrots, vegetable oil, sugar, eggs and vanilla .
5. Gently stir in the flour mixture until combined. Do not over mix.
6. Now you can scoop equal amounts of dough into you paper liners. They should be filled about 3/4 to the top.
7. Place in oven and bake for about 10-15 minutes. To test the cupcakes use a toothpick and gently press it into a cupcake, the toothpick should come out clean. If it comes out doughy, place them in the oven for a bit longer.
8. When they are done, place them on a cooling rack and cool completely, otherwise your frosting will melt.
9. You can now start with the frosting. In a mixing bowl beat together the butter, cream cheese and sugar. You will know the mixture is ready when it is light and fluffy.
10. Add the lemon juice and almond extract, whisk well.
11. Spread the frosting over your cooled cupcakes and top with coconut flakes.
12. Serve and enjoy!

Source: Food Network Magazine