madnad

I made these a few weeks ago, but have been busy with other things. These carrot cake cupcakes were made as a gift, as a surprise for friends that had been travelling.

I love carrot cake. It has to be moist, and the spice level has to be just right, and for me, these are spot on. The addition of orange zest to this recipe really accentuates the sweetness of the carrot. I am not saying that these cupcakes are healthy, far from it, but they are maybe a little more virtuous than say a chocolate cupcake. Any virtues are pretty much wiped out though by the cream cheese frosting, and essential accompaniment to carrot cake.

Carrot Cake Cupcakes

Serves Aprox. 12

Ingredients

Carrot Cake

  • 225g Self Raising Flour
  • 150g Light Brown Sugar
  • 150g Vegetable Oil
  • 3 Large Free-range Eggs
  • 180g Fresh Carrot (finely grated)
  • Zest of 1 medium Orange (plus juice)
  • 1 teaspoon Baking Powder
  • 1½ teaspoon Ground Cinnamon
  • 1 teaspoon Freshly Grated Nutmeg

Frosting

  • 200g Full Fat Cream Cheese
  • 100g Unsalted Butter
  • 200g Icing Sugar
  • 1 teaspoon Vanilla Extract

Directions

1. Pre-heat the oven to Gas Mark 5 / 190°C / 375°F. Line a 12 hole muffin pan with muffin cases
2. Beat together the eggs, sugar and oil then add the orange zest with 1 tablespoon of the juice
3. In a large mixing bowl, sift together the flour, sugar, baking powder and spices
4. Stir in the grated carrot
5. Pour the liquid and zest into the dry ingredients, and stir until fully combined
6. Spoon the mixture into the cases filling about two thirds full, then bake for 30-35 minutes
7. Lift out of the pan to cool on a rack
8. Beat the butter until soft and smooth and add the cream cheese
9. Continue beating until completely combined the add in the icing sugar and vanilla
10. Put frosting in a piping bag, and chill for a little if necessary before piping onto fully cooled cupcakes

Note

Keep refrigerated

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