Baked Goods & Sweet Treats Recipes

Carrot Cake Cupcakes

So these little guys were part of my Valentine’s Day gift to Sam, because I don’t like carrot cake so I hardly ever make it.  But as it is one of his favourites, I thought he deserved a special treat for being special nice.

(I was in a hurry to finish them before Sam came home so they were still warm when I
piped my frosting one.  Obviously it melted.  Rookie error, guys.)

Carrot Cake

*my recipe doesn’t use nuts so there are no pecans in it

4 eggs
1 1/4 cups vegetable oil (250 g)
2 cups sugar (402 g)
1 cup flour (130 g)
2 teaspoons vanilla
2 teaspoons baking soda (sodium bicarbonate)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups of grated carrots (about 385 g)

Frosting:

1/2 cup butter (125 g)
8 oz cream cheese (about 227 g)
1 teaspoon vanilla

4 cups confectioners’ sugar (460 g icing sugar)

(These almost tempt me in to liking carrot cake…almost)

Preheat oven to 350 F (175 C). Line your cupcake tin with liners.

In a large bowl, beat together the eggs, oil, sugar and 2 teaspoons of vanilla.  Mix in the flour, baking soda, baking powder, salt and cinnamon.  Last stir in the carrots.

Fill your cupcakes 3/4 the way full.  Bake for about 25 minutes.

Whilst your cupcakes are cooling make your frosting.  Combine butter, cream cheese, confectioners’ sugar and vanilla.  Beat it until the mixture is very smooth and creamy.  Once your cupcakes are cooled frost them!

(Definitely NOT one of your 5 a day)

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