Carrot cupcakes


Melbourne weather can always be relied upon to present one with baking days. Here are some carrot cupcakes I whipped up for a charity morning tea at work. The idea came to me as my partner’s favourite cake is the carrot variety and I needed to road test some recipes for his birthday cake. So really, these are a practise round which, I think turned out pretty well. You’ll notice that the icing has a lovely ‘antique’ look to it. This was achieved by using mostly brown sugar to sweeten the cream cheese icing. It also happily makes for an icing that isn’t too sweet and nicely compliments the spiced cake.

175g brown sugar
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
2 large eggs
150 sunflower oil
200g carrots, grated
50g chopped walnuts
80g raisins

For the icing

250g full fat cream cheese
80g butter
80g brown sugar
1 tsp vanilla extract

1.  Preheat oven to 180C/160°C fan and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, cinnamon and nutmeg. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot, walnuts and raisins. Divide the mixture between cases and bake for 20–22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

2. For the icing, make sure that your butter and cream cheese are at room temperature. If they still cold you may end up with lumps of butter in your icing. Beat the butter until really soft, then beat in the soft cheese, brown sugar and vanilla. To decorate the cupcakes, use a large round nozzle for your piping bag and holding the bag vertically pipe out the small rounds.



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One response to “Carrot cupcakes”

  1. Katy says :

    These look amazing Vic!! Wish I lived in melbourne… guess I have to try to make them myself! Will let you know how I get on.

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