Carrot Cupcakes

Grate 130 g of fresh carrots on a coarse grater, add an egg, 100 g of sugar, 120 g of flavourless vegetable oil (I use sunflower oil) and 15 g of sour cream (you can use yoghurt), and mix.

Sift 150 g of flour with the baking powder, soda, salt and cinnamon into the mixture. Mix.

Finely chop 40 g of walnuts using a knife or chopper and add to the mixture.

Use a piping bag or spoon to put the batter into the molds (6 large or 9 small cupcakes).

Bake in a preheated oven at 160°C (325°F) for 30–40 minutes. Check readiness with a wooden skewer or toothpick. After baking, allow the cupcakes to cool.

Make a hole in each cupcake with a pastry nozzle or spoon and fill the hole with caramel. Apply frosting to the cupcakes.

Decorate as you wish. I topped the cupcakes with caramel and sprinkled them with chopped walnuts.

Melt 120 g of sugar over medium heat, stirring constantly and breaking up the lumps.

When the sugar becomes liquid and darkens, add 50 g of frozen butter in pieces. Stir until the butter combines with the melted sugar.

Pour in 80 g of hot cream and mix.

Remove the caramel from the heat and add ¼ tsp of salt. Strain into a clean bowl and refrigerate.

Whip 200 g of cream cheese with 100 g of cold cream (which has been in the refrigerator for at least 24 hours) and 60 g of powdered sugar. Whisk until the frosting becomes thick and stable. Put the frosting into a piping bag fitted with a nozzle.