If you like carrot cakes, this recipe is not to be missed. I adapted this recipe from BBC Good Food and made some slight modifications. These carrot cupcakes turned out to be moist and absolutely delicious. Together with the cream cheese frosting – it’s like a matchmake in heaven.
Nutrition per cupcake (without the cream cheese frosting)
Ingredients for the cake
- 200g carrots (grated)
- 100ml grapeseed oil
- 50ml buttermilk
- 2 eggs
- 120g brown sugar
- 100g wholemeal self-raising flour
- 100g white self-raising flour
- Zest 1 orange
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp bicarbonate soda
- 50g walnuts (chopped)
- 50g raisins
Ingredients for the cream cheese frosting
- 500g cream cheese
- 60g unsalted butter
- 150g icing sugar
- 1 tsp vanilla essence
Directions
Preparation time: 20 min
Baking time: 20 – 25 min (or when the skewer comes out clean)
- Preheat the oven to 180 degrees
- Grate 200g carrots and zest one orange
- Mix the sugar, flour, bicarbonate of soda, cinnamon, nutmeg into a large mixing bowl. Use your fingers to run through the mixture to remove any lumps
- Add in the walnuts and raisins
- Whisk together the eggs, oil and buttermilk
- Stir the dry ingredients in together with the wet ingredients and grated carrots
- Mix well until a uniform mixture is formed
- Divide it out evenly between the cases
- Bake for 20-25min or when the skewer comes out clean
- Leave the cupcakes out to cool
- To prepare the cream cheese frosting, cream the cream cheese until light and fluffy
- Add in the butter and vanilla essence and continue to cream until a uniform mixture
- Add the icing sugar in in batches and continue to cream until the frosting looks smooth
- Using a piping bag, pipe over the cooled cupcakes and decorate with it sprinkles
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