This week I baked something that I would never choose to eat but something I have been asked to do quite a few times. I thought it was about time I made them and I had all the ingredients to hand so it felt like it was just time to attempt some carrot cupcakes.
Carrot cake has always been a bit odd to me as I don’t really understand why people put vegetables in cake but I take my hat off to the first people who gave it ago and came up with the idea.
I was looking forward to have a try of the cream cheese frosting because everyone I have spoken to about carrot cakes/cupcakes had said that the frosting was amazing. On paper I have to agree, the ingredients make it sounds heavenly but taste is always the key.
These cupcakes were made on a lazy Sunday afternoon which I think is a great time to bake. You have nothing to do but you’re not looking to do anything to energetic as it is Sunday and that means back to work on Monday.
Whenever I make cakes, no matter what kind I always take some to work and give some to my boyfriend. It has defiantly become a thing at work when I arrive with a tin as everyone knows that there will be cake.
I liked making these cupcakes because they are made differently from other cupcakes I have done. I did try the frosting once the cupcakes had been iced and I have to say the frosting is good, it makes me want to put cream cheese frosting on all my cupcakes from now on. (Don’t worry I won’t).
Carrot Cupcakes
Ingredients
Cupcakes
- 3 medium carrot* peeled and grated
- 100 g Light Brown Sugar
- 80 g unsalted butter
- 80 g golden syrup
- 2 medium eggs
- 150 g self-raising flour
- ½ tsp bicarbonate of soda
Icing
- 50 g unsalted butter
- 225 g icing sugar
- 110 g low-fat cream cheese
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C. Line a 12 tin cupcake tray with 8-10 cupcake cases.
- Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
- Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.
- Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.
