We all love a bit of carrot cake! But most of the time you have to either make a large one which will go straight to the hips when all eaten, or make a dull and not very interesting slab cut into squares- you know like those weird tasting ones that hang about near the tills at petrol stations which seem to have a banana frosting.
Well here’s an idea… what about a carrot cake cupcake? A whole mini cake to your self, decorated as you like. Make a batch for your friends or family and show off your skills 🙂
A BIT OF HISTORICAL FACT
Carrot cake is more like a quick bread which is a flour sugar oil and eggs mix base with a rasing agent like bicarbonate of soda -its heavier then most cakes and quite moist.
Carrots have been used since the mddle ages to sweeten food as it has the highest levels of sugar aside from sugar beet then most vegetables, it became popular again during the war when sugar was scarce.
Carrot cake itself became popular in the United States in the 1960’s & was voted one of the top 5 most popular cakes in the 70’s and soon became a favourite over here in Blighty .
So have a go and see how you get on 🙂
YOU WILL NEED:
Mixing bowl & beater ( or wooden spoon or spatula if you are beating by hand)
A 12 pan muffin pan and deep muffin cases
A piping bag with a star nozzle
A bunny cutter (optional)
Play something by the mamas and papas..do go with the 60’s american theme 😉
INGREDIENTS (makes approximately 12 )
250g self raising flour
1 teaspoon bicarbonate of soda
2 teaspoon mixed spice
1 teaspoon ground cinnamon
220g soft light brown sugar
300g finely grated carrot
200ml sunflower oil
3 medium eggs
the juice and zest of 1 orange
60g of fine desiccated coconut
If you are feeling a bit fruity add 100g of sultanas-best ones to use are golden sultanas
Pre-heat oven too 160c
Place flour, bicarb, sugar and spices in a mixing bowl with the carrot and zest.
In a seperate jug place all your liquid including the egg & orange juice, beat together then add too your dry ingredients
Beat to form a smooth batter
Place muffin cases in tins
Divide mix between each case, filling just above half way
Place in oven for about 25 minutes until risen and a light golden colour is reached, test by gently pushing top of cake. If it springs back or holds it shape it is ready !
Leave cakes to cool: this cake is best left for at least 24 hours as it gains a better consistency being left a while to stand and can be kept up for 5 days in an air tight container.
CREAM CHEESE FROSTING
50g unsalted butter (at room temperature)
200g cream cheese
240g icing sugar
Finely grated zest of 1 lemon
Place all ingredients in a mixing bowl, and draw together whilst slowly beating so icing sugar doesn’t fly everywhere.
When sugar is incorporated beat faster for 2 mins until light and fluffy.
FINISHING OFF & DECORATING:
Here’s how to make a carrot decoration. You can decorate how you like but I like the traditional carrot cake sugarpaste or marzipan carrot. I’ve just added a rabbit cut out 🙂
© The cake-shaker 2011