for 12 pieces

Batter

125 g	butter, soft
150 g	sugar
2 pinch	salt
2	eggs
150 g	carrots, finely grated
1 dl	milk
180 g	white flour
1 tsp	baking powder

Caramel

60 g	sugar
2 tbsp	water
2 dl	full cream

Frosting

75 g	butter, cut into pieces
1	vanilla pod, halved lengthwise, seeds scraped out
200 g	double cream cheese (e.g. Philadelphia)
2 tbsp	pumpkin seeds, coarsely chopped

How it's done

Batter

Place the butter in a bowl, mix in the sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Stir in the carrots and milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Caramel

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the cream, cover and simmer over a low heat until the caramel has dissolved, then remove the lid and reduce for approx. 5 mins., leave to cool.

Frosting

Mix the butter and the vanilla seeds, add to the caramel along with the cream cheese and mix well. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle the pumpkin seeds on top.

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