Recipe: Carrot Cupcakes
A few days ago I gave you the recipe of the first cake I baked to support Nicolas and his friends. Today I’m going to give you the recipe of the second one, despite Nicolas wanting to keep it secret… I’m talking here about a cake that I had never tasted or even heard of before I came to England, and that is now without any doubt one of our favourites: carrot cake!
So I baked a large carrot cake for Nicolas and his friends on Saturday but didn’t get a change to take photos before giving it away. Fortunately, I managed to save some and made a few carrot cupcakes for me… much needed given that I spent the whole weekend, including 2 nights, on my own!
If you ask Nicolas what’s best about a carrot cake, he’ll answer straight away the icing. Unlike him, I do like the cake on its own, with its subtle mixture of carrots, walnuts and cinnamon. But the cream cheese icing does add a little something and works perfectly with the spicy flavours of the cake. Pure heaven, I tell you!
Carrot cupcakes
Ingredients
For the cupcakes:
- 300g all-purpose flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- 200g golden caster sugar
- 4 eggs
- 250ml sunflower oil
- zest of 1 orange
- zest of 1 lemon
- 200g finely grated carrots
- 150g walnuts, powdered
For the icing:
- 125g unsalted butter, at room temperature
- 250g cream cheese
- 50g icing sugar
- (optional: hazelnut cracknel pieces)
Method
Cupcakes
Preheat the oven to 150°C.
Combine the flour, baking powder, bicarbonate of soda and cinnamon. Stir in the sugar.
In another bowl, whisk the eggs. Whisk in the oil, orange zest and lemon zest.
Stir the egg mixture into the dry ingredients and mix well.
Stir in the grated carrots and walnuts. Mix well.
Pour the mixture into muffin cases. Bake for 15 to 20 minutes. Try not to over-bake them as they will quickly go dry.
Icing
Combine the butter, cream cheese and icing sugar until smooth and homogeneous. Keep in the fridge.
Once the cupcakes are cool, top them generously with the cream cheese icing. Add some hazelnut cracknel pieces if you like and enjoy!
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I love carrot cake! I’ve actually never made it with icing, but this looks delicious! I think it’d add that sweetness that would make this both a good dessert and something nice to munch on in between meals!
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Hi! I’m italian and i’m looking for “the real english” carrot cake recipe! I love your cupcake recipe! but how about the Carrot cake one?
Can you write it down, please?
Thank you!!!
)
(i can give you “the real” italian tiramisu recipe if you want!
Hi Sara! This recipe for cupcakes is the same as the one I use for the “real” cake. Just use a larger mould instead of muffin cases