Carrot cake – by far my preferred cake of choice. C’mon think about it, you get to have something sweet AND one of your 5 a day veggies. WIN WIN!!! And, lets not forget about cream cheese frosting……………….
My wife and mine dessert choices differ greatly. She is all about the chocolate, the salted caramel and the chocolate. Me, well I’m a creme brulee, bread pudding, date pudding and carrot cake kinda guy. When we lived in NY there was this little bakery about a 5 mins walk from our GIANT Manhattan apt – who am I kidding!! It was your classic SMALL 2 bed NY apt with laundry in the basement which mean’t waiting forever for the lift to go up and down 3 times to wash/dry your clothes!! Then there were the insanely loud traffic noises from living right beside the main road that ran up the east side of Manhattan and let’s not forget about sky high price you paid to live on the island….. BUT the bakery shop was 5 mins away so all was forgiven each day when I would get myself some carrot cake cupcakes. Damn, these guys were the perfect size, lighter than air and the frosting was………. sorry, I just drooled on my keyboard thinking about them. SO, if you are in NY hit up Two Little Red Hens on the UES and well, just enjoy and thank me later.
Reading back upon what I have written so far I should really be talking about my cupcakes the way I described the shop bought ones. I could re-write it but then I’d have to think about what to write so lets just pretend that all the amazing things I wrote about light, airy, flavour, perfection, more-ish etc etc was about my own cupcakes! Truthfully I’m no master baker so mine defo aren’t as great as theirs BUT as someone who loves carrot cake I can 100% attest to these fellas being grade A and well worth baking at home. They are quick, easy and totally DELISH using simple items that any good pantry is already stocked with.
So why not get the kids involved and whip a batch up this week! Happy Baking.
Ingredients – makes 12
160ml olive oil or other vegetable
2 eggs, beaten
1 tsp cinnamon
1 tsp vanilla bean puree or essence
1 tsp baking soda
.5 tsp baking powder
pinch of salt
250g grated carrots – approx 4 large
30g chopped walnuts or pecans (optional)
30g raisins or sultanas
450g icing sugar
115g butter – softened
225g cream cheese – softened
2 tsp vanilla bean puree
large mixing bowls
cupcake tray & liners
kitchen scales & measuring spoons
stand mixer OR lots of elbow grease!
1. Combine the grated carrots and oil. Set aside.
2. Combine the flour, sugar, spices, baking soda & powder together.
3. Gently add the flour mixture to the carrots until just combined.
4. Slowly stir in the eggs, nuts & raisins and spoon into cupcake tray.
5. Bake in oven @ 180c for 12 – 14 mins keeping an eye on them not to burn. Cupcakes are cooked when golden on top and a skewer comes out just clean.
1. Beat the butter, cream cheese & vanilla together in a stand mixer OR using your muscles!
2. Slowly add icing sugar and beat until no lumps remain.
Pipe or spoon frosting on top of cooled cupcakes and DEVOUR
*don’t over mix your cupcakes as this will decrease the airiness of them*
**if you don’t own piping bags then you can always use a ziplock bag and cut the corner of it – effective and cheap**
***when testing the cupcakes for doneness the tops should be springy, remember as they cool they will continue to cook so keep an eye on them over the last few minutes***
****cupcakes will last a about 5 days in the fridge OR 2 days in my house****