125g cream cheese ( I use Philidelphia Cream Cheese)
100g icing sugar
2 eggs, beaten
1 tsp lemon essence (You can omit this if you want)
100g self raising flour
1 tsp baking powder
100g shredded carrots, grated & squeezed off the excess water
Cream the butter, cheese and sugar until smooth & creamy. Gradually add in the eggs, bit by bit, followed by the lemon essence, and mix well. Add in the flour by batches, mix well until well combined. Add in the carrots and mix well. Fill the cups about 2/3 full. bake in a preheated oven of abt 180 DegC for about 20-25mins.
Cream Cheese Frosting
Cream 100g of cream cheese until smooth & creamy, gradually add in the condensed milk, mix well. Chill in the fridge before using.