I
felt like baking on Saturday and I thought I would also share the recipe with
you. I decided on carrot cake as it is my favourite and with it being Mother’s
Day the day after, I thought making it as cupcakes would be a cute sweet treat
for my Mum as well as pacifying my carrot cake craving! This isn’t really a
traditional carrot cake recipe, but it is the one my Mum has always used and I
don’t like fruits and nuts in cakes anyway.
Ingredients
▪
300g Self-Raising Flour
▪
250g Butter
▪
250g Brown Sugar
▪
150g Grated Carrots
▪
2tsp Baking Powder
▪
½ tsp Cinnamon
▪
4 Eggs
Tools
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Large Mixing Bowl
▪
Sieve
▪
Cake Tin or 24 Cupcake Cases in a Bun Tin
▪
Wooden Spoon
Method
1. Preheat
your oven to 180°c
2.
Sieve the flour, baking powder and cinnamon
into the mixing bowl and then add the butter, brown sugar, grated carrots and
eggs and beat it altogether until it is well mixed.
3.
Then pour the mixture into the cake tin or
divide between 24 cupcake cases.
4.
Bake for 20-25 minutes (cake), 10-15 minutes
(cupcake) or until the sponge springs back when pressed.
5. Leave
to cool in the tin or transfer the cupcakes onto a wire cooling rack.
If
you made cupcakes I recommend using vanilla buttercream frosting, there are
various recipes available on the internet. If you made a cake I would recommend
just a bit of sugar icing. You just put some icing sugar in a bowl and then add
water and mix it. If you want it thicker, you add more icing sugar or water to
make it more liquidy. You just keep mixing until you get the right consistency
for your cake type. You could also add some food colour to the icing if you
want to mix things up. The traditional topper for carrot cake is actually cream
cheese frosting, but I do not like it. I decided to go with a simple vanilla
butter cream frosting and I added some bright purple gel colouring (turned out more pastel). Lastly, I decided
to top it off with the cupcake sticks I got free with the cupcake cases (not
edible) and some cute little sugar carrots.
♥ ♥ ♥
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