You can't go wrong with a classic carrot and walnut cake! These cute little cupcakes are really easy to make and come out super light, fluffy and not to mention moist. They are perfect for an afternoon treat with a cup of tea, and taste incredible eaten warm from the oven or topped with sticky icing if you can manage to wait that long before tucking in!
Preheat your oven to 180 degrees and line your cupcake mould with cupcake cases.
In a large bowl beat your butter with an electric whisk for a few minutes until fluffy. Now add the sugar and beat again for a few minutes until light and fluffy- the mixture should be pale in colour.
Now add your eggs one at a time beating them into the mixture with a few tablespoons of flour each time. Keep going until all eggs and flour are combined. Now add your grated carrot and yoghurt and mix until well combined. Finally mix in the chopped nuts
Place the mixture into your cupcake moulds. Bake in the oven for 20-25 minutes until a skewer comes out clean.
Place on a wire rack to cool before icing. Mix your lime juice with the icing sugar. The mixture should be thick, not so thin that it runs off the cupcake straight away. Decorate with the walnut pieces.
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.