Carrot Cake Cupcakes

Rumours Bar & Restaurant (Warwick) Review »

Mar 10

Carrot Cake Cupcakes

I had a look around the kichen and noticed that I had quite a few carrotts lying around abandoned in the corner, and was quitely contemplating what I could do with them apart from roasting them or turning them into soup. Well I had promised my niece (Lizzy) that I would make some cupcakes for her, after giving birth to her daughter (Flissy) a few weeks earlier. So Carrot Cupcakes were the delights that I decided to bake for her, I wanted to try a different topping, as normally I find the Butter/Sugar combo very sickly, so I tried Cream Cheese for the first time, and I must admit I was pretty impressed with the outcome. Below you will find the recipe and I hope that you enjoy making them.

INGREDIENTS:

· 150g self raising flour
· 1 teaspoon baking powder
· 1/4 teaspoon cinnamon

. ¼ teaspoon nutmeg
· 125g butter
· 125g brown sugar
· 75g grated carrot
· 2 eggs

METHOD

· Preheat oven to 180 (gas mark 4).
· Put 12 cup cake cases into a bun tin.
· Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl.
· Add the butter, brown sugar, carrot and eggs.
· Beat together with a wooden spoon until well mixed.
· Divide the mixture between the cases and bake for 20-25 minutes until they spring back when pressed.
· Transfer cakes to a wire cooling rack leave until cold.
· Add icing if you want

ICING

100g full fat or low fat cream cheese
2 tbsp icing sugar

A few drops of lemon flavouring or a small amount of lemon rind

Mix the cream cheese with the icing sugar in a bowl then spread on the cakes. I then put these in the fridge for about 20mins just for the icing to set.

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15 comments

§ MaryMoh said on : 11/03/10 @ 12:25
Beautiful carrot cupcakes. Looks delicious. Carrot cakes are always my favourite.
§ head chef® said on : 11/03/10 @ 18:24

many thanks Mary, they were rather tasty, and the first time that I have cooked carrot cakes, so was well pleased with the outcome
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§ amy said on : 06/09/10 @ 07:29

Beautiful recipe. I made them last night and all 12 were eaten straight away by my family. I just added a tea spoon of vanilla extract into my cake mixture as I love vanilla. I've got a really sweet tooth so I added extra icing sugar into the cream cheese. I also made my own marzipan carrots to put on top. To do this I added orange natural food dye into marzipan and rolled it out into carrot shapes. To make the leaves on the top of the carrots I used Green colouring in some more Marzipan and added them to the top of the carrots. I want to thank you for this recipe. I'm not keen on nuts so it was nice to find a recipe without the nuts in the mixture. I used low fat Philadelphia soft cheese for the cream cheese. I also used silicone cupcake cases as they are good for the enviromnment as they can be re-used again :)
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