Care for a Carrot?

Whoever thought of putting a vegetable in a cake was a seriously weird genius. Carrot cake is a big hit amongst my friends and family, and in cupcake form...well, you know that only makes it more awesome. There's something about the mix of savoury and sweet that just keeps you coming back for more.

I put crushed walnuts into the mixture to add something a little different, but some people may prefer raisins, or even without anything but the carrots! However you like it, this is a lovely and simple treat that will never fail to please a sweet tooth.

Click the button below for my recipe!

Ingredients

Sponge

- 200g soft light brown sugar

- 3 eggs

- 300ml vegetable oil

- a few drops of vanilla essence

- 300g plain flour

- 1 teaspoon baking powder

- 1 teaspoon bicarbonate of soda

- a pinch of salt

- 1 slightly heaped teaspoon ground cinnamon

- 1 teaspoon ground ginger

- 300g grated carrots

- 90g crushed/finely chopped walnuts

Cream Cheese Frosting

- 100g unsalted butter

- 600g icing sugar

- 200g cream cheese (e.g. philadelphia)

- whole walnuts and cinnamon to decorate

Instructions

Preheat oven to 190 degrees

Line a muffin tray with muffin cases

Makes around 18 cupcakes

1. Pour the sugar into a mixing bowl, break up any big lumps using your finger tips and remove any solid clumps (soft sugar tends to do this). Add in the egg, oil and vanilla essence and mix together using an electric whisk on a medium speed.

2. Whilst still mixing, add in the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger. Continue to mix until all these ingredients are well incorporated.

3. Gradually add in the carrots and combine these into the mixture using a spoon to ensure that they are evenly spread.

4. Crush the walnuts (if they are not already chopped, put them in a plastic bag and smash them with a spoon...good anger management!) and add them into the mixture too.

5. Divide the batter equally between the muffin cases until they are about two thirds full - using an ice cream scoop works well for this.

6. Leave to bake in the oven for around half an hour, or until a skewer inserted comes out clean.

7. Whilst they are baking, you can make the icing. Combine the butter and sugar together using your finger tips to ensure that they are well combined. Then add in the cream cheese and mix together with an electric whisk. 

8. Be sure to wait until the cupcakes have cooled (take them out of the muffin tray to speed this up) before you add the frosting. You can pipe it on, or simply use a palette knife to spread it over evenly. Then you can decorate the cakes with walnuts and a light sprinkling of cinnamon.

9. Put the kettle on, make a cuppa and enjoy your cupcakes! ;)