Carrot Cup cake with cream cheese topping

This is a classic recipe of a nice and simple carrot cake. I have remove the walnut as my family does not really likes walnut. However if you do like it you can add walnut into it which you require 60 gram of walnut for this recipe.

Make 12 cup cakes

Ingredients

1. 225 grams self raising flour
2. 1 1/2 teaspoons baking powder
3. 1/2 teaspoon bicarbonate of soda
4. 1/4 teaspoon salt
5. 7 tablespoons of sugar
6. 1 teaspoon ground cinnamon
7. 3 large eggs
8. 150 ml rice oil or canola oil or corn oil
9. 220 grams grated carrots
10. 1 1/2 oranges - rind the orange then juice the orange
11. 60 grams walnuts finely chopped (optional)

Topping

1. 250 grams cream cheese at room temperature
2. 1/2 orange - rind first then juice it
3. 1/2 teaspoon vanilla essence
4. 2 1/2 tablespoon icing sugar

Garnishing (Decoration)

1.  Rind of one large orange
2. Rind of one lemon

Methods :

1. Line 12 holes muffin tin with baking paper cups or patty cups.
2. Preheat oven to 175ºC for fan forced oven.
3. Put first 6 dry ingredients into a large food processor or a large mixing bowl fitted with a beater. 
4. Add eggs, oil, carrots, orange juice, orange rind and blend gently until almost smooth.Continue blend gently.
5. Stir in walnuts if you have chosen to have walnut in it.
6. Pour mixture into the muffin tin.
7. Bake for 20 to 25 minutes until cooked through, firm and golden.
8. Cool cakes on wire rack.
9. For the topping - blend cream cheese, orange juice, orange rind, vanilla essence and sugar until smooth.
10. Spread the icing over top of the cake. 
11. Swirl the topping with a spoon to create a pattern.
12. Decorate with the orange and lemon rinds.