A few weeks ago I was sitting thinking about a new video tutorial I could create and I thought it was time to share with you my favourite cake recipe which is Carrot cake with cream cheese frosting. If you are anything like me I love these as little personal cupcakes you can sit and enjoy. The recipe is to make 12 cupcakes, but you could use the same recipe to make a deep 6inch round cake, splip into 2 tins, it will taste just as yummy!
Ingredients you will need to make 12 cupcakes:
7oz / 200g Soft Light Brown Sugar
7oz / 200g Plain Flour
200ml Sunflower Oil
7oz / 200g Carrots (grated)
75g Mixed chopped nuts (plus extra for decoration)
1/2tsp Bicarbonate of Soda
1/2tsp Baking Powder
1/4tsp Ground Ginger
1/2tsp Cinnamon
2 Eggs
A dash of Vanilla Extract
Ingredients you will need for the Cream Cheese Frosting:
10.5oz / 350g Icing sugar
2.6oz / 75g Butter
5oz / 150g Cream Cheese
Oh and I couldn’t resist giving one a little taste…
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Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Ingredients for the cupcakes
- 200 g Soft Light Brown Sugar (7oz)
- 200 g Plain Flour (7oz)
- 200 ml Sunflower Oil
- 200 g Grated Carrots (7oz)
- 75 g Mixed chopped nuts (plus extra for decoration)
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Ground Ginger
- 1/2 tsp Cinnamon
- 2 Eggs
- A dash of Vanilla Extract
For the Cream Cheese Frosting
- 350 g Icing sugar (10.5oz)
- 75 g Room Temperature Butter (2.6oz)
- 150 g Cream Cheese (5oz)
Instructions
- Start by adding the soft brown sugar, oil, eggs, and a dash of vanilla into your mixing bowl. Using a stand mixer or hand whisk, combine the ingredients.
- Once combined, sift in the plain flour, along with the bicarbonate of soda, baking powder, cinnamon & ginger, and mix together until you have a smooth mixture.
- Grate your carrots, adding these to the mixture with the chopped nuts. Mixing these through until all combined.
- You'll need a muffin tray with 12 cupcake cases. Divide your mixture evenly into the 12 cupcake cases, placing it into a preheated oven at 170 degrees Celsius for 20 minutes. (I like to use a normal oven setting, rather than a fan oven, as a fan oven bakes the outside a lot faster than the inside).
- Once baked you can use a cocktail stick or skewer, push into the center of your cupcakes and if it comes out clean they are baked all the way through. Place these onto a cooling rack to cool down.
- Into a bowl sift your icing sugar. Then add the room temperature butter (make sure you are using real butter and not spread, as this would make it too soft) and milk.
- Start mixing your frosting on a high speed, adding small amounts of cream cheese at a time.
- Once all the cream cheese has been added, mix for a further 4-5 minutes, until you are left with a creamy frosting.
- You can then place this into a piping bag or use an offset spatula to apply it to the top of your cupcakes, along with some extra nuts for decoration.
