I felt like making a carrot cake a few days ago. I’ve never made one before, but I really like eating them, so thought I would give it a go. I decided halfway through that it would be a better idea to make it into cupcakes so that it would be easier to divide them out at work. They received great feedback, so I thought I would share the recipe with you guys!
For the cupcakes:
For the icing:
1. Heat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. In a medium bowl, mix together the flour, baking soda, salt and ground cinnamon. I would recommend sifting them to prevent lumps. Do make sure you mix it well, as if you don’t the baking soda might turn the carrots green later. Yeah, that’s a thing. Don’t worry, if it happens, they’re still fully edible. They’ll just look a bit strange.
3. In a large bowl, whisk the oil, sugars and vanilla. Then whisk in the eggs one at a time.
4. Add the dry ingredients to the wet, in three parts. Stir well each time to combine the ingredients and form a smooth mixutre.
5. Stir in the carrots. Your batter should look something like this:
6. Fill cupcake tins 3/4 full. My batter made about 20 cupcakes.
7. Bake the cupcakes for 25 minutes. Test them by inserting a toothpick and make sure it comes out clean before you take them out of the oven. Mine came out looking like this:
8. Let them cool completely before attempting to ice them!
9. To make the icing, beat the cream cheese and icing sugar until fluffy. Pour in the cream and mix well.
10. Decorate your cupcakes. I used a piping bag, but that’s certainly not necessary. Top the cupcakes with the pecans, and you’re done! Now you can go enjoy one with a cup of coffee.
If you try these I’d be curious to know how you find them. I really liked them. If you like pecans, you can also chuck some into the batter. I prefer my muffins without the crunch though, so I decided not to use nuts in them. I’m sure you can make this recipe in many ways – cakes, muffins, loaves etc. Let me know if you try something different.