I love, like LOVE cake. Especially when it’s homemade – I mean, really and truly if there is a person out there who doesn’t love a fresh-out-the-oven cake, I don’t want to meet them (unless it’s to tell them how wrong they are). Carrot cake is a personal favourite, so I figured I’d go right ahead and share a little carrot cupcake with cream cheese frosting recipe. Before you get into it, here’s what you should know: I have NO idea how many calories are in this thing…! I don’t think of edible things that way (sorry…?). But it’s safe to say, it’s probably not low calorie, or low fat, or massively healthy. It’s cake! It’s a treat. It’s not like you’re going to eat the entire batch by yourself (unless you are…not gonna judge)…so…let’s be sensible about it mkay? Great! This recipe made me 24 cupcakes. Ingredients: 250g self-raising flour. 200g light brown sugar. 200g caster sugar. 60g ground almonds 300g grated carrots X2 teaspoons ground cinnamon 350ml vegetable oil 4 medium eggs X1 …