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…
I really hope you enjoy this video recipe / tutorial. If you do please subscribe to my YouTube channel. Also I would love to hear what you think, if you have any comments or questions please just let me know.
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
- Into a mixing bowl sift in the plain flour. Add the bicarbonate of soda, the ground cinnamon and the ground ginger and pop to one side.
- Into a saucepan add the butter, caster sugar, the brown sugar and the golden syrup and place this onto your hob until all the ingredients have melted together.
- You then want to add your melted ingredients to your dry ingredients in your mixing bowl. Using a wooden spoon or spatula mix this all together until it forms a dough. You can finish this off mixing it with your hands to make sure the ingredients are all combined.
- Take a piece of cling film / plastic wrap and push down your dough, coving it over. Place this into the fridge for 30 minutes.
- Whilst your dough is in the fridge you will need to print off and cut out your template pieces. You can find my template here.
- After 30 minutes take your dough out of the fridge. You can then dust your surface with a little flour and roll out your dough until its around 5mm in thickness. Then use a knife to cut out all of your shapes and place on a baking tray.
- Place your cut out shapes into a preheated oven set to 180 degrees Celsius for 10 minutes. You want the edges just to start changing colour.
- After 10 minutes you can take your shapes out of the oven to let them cool. I like to use my templates and carefully (they will be hot) cut around the template a second time, to cut off any areas that have spread in size. This will help your house fit together a little easier.
- You then have all the pieces for your gingerbread house. I like to use royal icing to stick my pieces together. Watch how to decorate your Gingerbread house in my tutorial above.
