Carrot cake is my all-time favourite bake ever, ever…ever. I often have to refrain myself from choosing it every time I get coffee somewhere. I love the combination of the sweetness with the spices. It’s all the best of winter flavours, without it tasting of Christmas- if you know what I mean. Instead of my usual two-tier carrot cake, I decided to do cupcakes instead. Living in a household of only two people who actually eat cake something like a cupcake is a lot easier to take away and give to a friend. However, this doesn’t mean I won’t be making a big tiered one for the blog in the future!
As I said before carrot cake has all the best winter spices in one without making it a Christmas bake. This recipe has ginger, cinnamon, and clementine giving it more dimension, flavour, and character. For me, some of the other ingredients are extras and down to your own personal taste. Walnuts and Sultanas often appear in carrot cake recipe but of course, if you don’t like them, leave them out. Same applies to the cream cheese frosting. However, the icing is a must for me, the combination of the sweet, creamy frosting with the spicy sponge is simply delicious.
If you don’t have a piping kit at home simply using a butter knife to spread on the icing works just as well- even giving it a rustic look. In terms of decorating you can use the edible carrots that usually make an appearance on carrot cakes. You can buy these from supermarket in the baking aisle, for Sainsbury’s they were only around £1.60. You could also finely chop some walnuts to sprinkle on the top or blitz them in a food processor and sprinkle on.
Again as I have probably mentioned before if you’re wanting the type of cupcakes that you see in the shops which are quite large and fluffy make sure you use a muffin tray and cupcakes cases (not fairy cake cases). As well, for the icing to be most effective make it whilst your cake is baking and put it in the fridge until you are ready to use it. This makes piping lines more defined and less messy, avoiding any melting.
These delicious cupcakes with a cup of tea and such a good match on a weekend afternoon. They’re easy for bakers of all skill level- as I said if you’re not a big fan of piping it’s not essential! The recipe is adapted from Jamie Oliver’s Carrot Cupcakes.
- 125 g Soft Brown Sugar
- 125ml Sunflower Oil
- 2 Large Eggs
- 225g Plain Flour
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Clementine
- 200g Carrots
- 75g Walnuts
- 190g Icing Sugar
- 300g Cream Cheese
- 150g Butter (warm/room temperature)
- Drop of vanilla essence
- Finely Chopped Walnuts/Edible Carrot Decoration
- Preheat the oven 200 degrees and place cupcakes cases in a muffin tray
- Using an electric handheld whisk or a spoon beat together the eggs, sugar, and oil
- Fold in the plain flour and spices and grate the zest of the clementine
- Coarsely Grate the carrot onto a plate and add to the mix
- Chop up the walnuts and add that to the bowl also
- Make sure all ingredients are well incorporated. Then, spoon into the cupcakes cases filling them at around 3/4 full.
- Bake in the oven for around 15-18 mins, you will know they are done when you insert a skewer and it comes out clean.
- Make the icing in a large bowl whilst your cakes are cooking. Beat the butter, icing sugar, vanilla essence, and cream cheese together. When mixed put in the fridge
- When the cakes are fully cooled take your icing out of the fridge and pipe/spread it on. If you are piping cut the tops of the cake to make a flat surface which makes it easier to pipe on.
- Sprinkle with some chopped walnuts/carrot cake decoration/