This year I became a massive fan of baking carrot cakes. They are so handy and a big hit with my family and friends. This recipe is perfect to have in your repertoire for when you find yourself with all the ingredients of a cake except butter or margarine! Carrot cake is oil-based, as opposed to butter-based which is the case for most other cakes. The oil, along with the carrots, lends itself to a moist cake that will keep for days when wrapped in greaseproof paper.
But what about cupcakes? Everyone loves a wee cupcake. The perfect size for an after-dinner treat or with a cup of tea of coffee. And so, I decided a carrot cupcake would be my next project.
These cupcakes are incredibly moist and the zesty orange flavour pairs excellently with the spicy cinnamon and ginger. In my opinion, the spices are just as vital in a carrot cake as the carrots themselves. My top tip is to grate the carrots on the finest side of your box grater to ensure a smooth, moist cake. Chunky carrots have no place in a carrot cupcake.
Hope you enjoy! Amy x
100g light muscovado sugar
220g self-raising flour
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
40g carrots, grated
Zest of 1 large orange
Buttercream icing and decorations
Preheat the oven to 180°C. Line a cupcake tray with paper cases – this recipe make 8 cupcakes or 6 muffins.
In a large bowl cream the butter and sugar together until the mixture is light and fluffy.
Add in the flour, baking powder, eggs, carrot, cinnamon, orange zest and milk and beat until smooth.
Divide the mixture between the paper case and bake in the preheated oven for 15–20 minutes.
Allow to cool on a wire rack before decorating.
Store cupcakes in an airtight container for up to 3 days. Uniced cupcakes can be frozen for up to 3 months.