Through The Magic Door

Distractions aplenty

Carrot Cupcakes

Believe it or not, after 6 years of baking for this blog I have never made carrot cake. I always felt like it was one of those bakes that required too many ingredients and so I was never willing to buy them all to just make one cake.

However, I recently gave a huge stack of recipe books that I never used to my mum and she found what looked like a simple and delicious recipe for Carrot Cupcakes and so we decided to make them.

carrot cupcakes

 

I’m not a fan of too much fruit and other stuff in carrot cakes, and normally end up having to pick out all the bits I don’t like! These beautiful little cupcakes only contain raisins and walnuts but are packed full of flavour and are wonderfully moist. The icing adds a lovely dose of sweetness to top it all off.

carrot cupcakes

 

Recipe

225g carrots
175g self-raising flour
1 tsp baking powder
1/2 tsp mixed spice
pinch salt
150ml sunflower oil
150g demerara sugar
3 medium eggs, beaten
1 tsp vanilla extract
50g raisins
50g walnuts, chopped

For the icing-

50g unsalted butter
300g icing sugar, sieved
1 tsp vanilla extract
125g full-fat cream cheese

  • Preheat the oven to 180°C, and line a cupcake tray
  • Finely grate the carrots
  • Sift the flour, baking powder, mixed spice, and salt into a bowl
  • Add the oil, sugar, eggs, vanilla, sultanas, walnuts, and grated carrots
  • Beat until smooth, then spoon into the cupcake tray
  • Bake for 20 minutes until risen and golden
  • To make the icing – beat the butter and icing sugar together until the butter is completely incorporated. Add the cream cheese and vanilla and whisk until light and fluffy. Be careful not to over-beat as the mixture can become runny.
  • Pipe the frosting onto the cupcakes and decorate as desired.

carrot cupcakes

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This entry was posted on October 27, 2015 by in Baking and tagged , , , , , , , .

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