Who doesn’t love the smell of carrot cake baking in the oven? It makes the whole house smell amazing and – it’s carrots – so it’s healthy too, right? The recipe I make comes from The Little Book of Cupcakes, and it works every time.
It makes 12 to 15 cupcakes
For the cupcakes
- 2 eggs
- 175g caster sugar
- 150ml sunflower oil
- 200g self-raising flour
- 2tsp mixed spice
- 2 carrots, coarsely grated
- 1tsp vanilla extract
For the icing
- 225g cream cheese
- 1tbsp icing sugar
- ¼tsp vanilla extract
For the cupcakes, heat the oven to 180°C. Place 12 to 15 paper cases in a muffin tin.
Put the eggs, sugar and oil in a large bowl and whisk for 2 to 3 minutes until light and fluffy.
Gently fold in the flour, spice, grated carrots and vanilla extract until thoroughly combined.
Spoon the mixture into your paper cases and bake for 20 to 25 minutes until well risen and golden brown. Place on a wire rack to cool completely.
For the icing, beat all the ingredients together until smooth and then leave to chill for 30 minutes.
Using a piping bag, pipe your icing on the cupcakes once they have cooled down completely.
For decorating, you could crush some digestive biscuits and sprinkle them on top or, if you are an expert at using fondant, you could make some carrots and then place on top of the icing.
I only made one change to this recipe: I added crushed pineapple as it gives it that little extra flavour. If you plan on adding pineapple, you can crush the pineapple and then drain it and add it in with the grated carrots; you could even add a nut to give it a crunchy texture (pecan nuts will work best).
Words: Natassha Burrell