If you take away the button eyes, sparkly nose and chocolate antlers, then really this is just your basic carrot cake with cream cheese icing - that is delicious year round!
I absolutely love this recipe and whenever I make it the cupcakes never last very long. They are pretty lightweight but because of the extra water in the carrot they stay all (I despise this word) moist.
I took these ones in to share with my friends at work and they were a huge hit. They definitely made everyone feel festive and jolly. I hope you love them as much as we did.
carrot cupcakes
Ingredients
2 grated carrots (300g)
1 cup Self-rising flour (150g)
½ cup Plain flour (75g)
1 tsp bicarbonate of Soda
1 tsp bicarbonate of Soda
½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup Brown sugar (80g)
¾ cup oil (185ml)
½ cup golden syrup (125g)
3 Eggs
1 tsp Vanilla essence
Icing
250g spreadable cream cheese
½ icing sugar (80g)
½ tsp vanilla essence
Decorations
24 red smarties or M&Ms (optional red food glitter)
24 red smarties or M&Ms (optional red food glitter)
24 pairs of candy eyes
24 chocolate coated pretzels (sliced in half)
Casualty Reindeer |
Method
- Preheat oven to 170*C and grease 20cm base round cake pan.
- Peel and grate carrots and set aside.
- Sift flours, bicarbonate of Soda, cinnamon and nutmeg into large bowl and set aside.
- Combine and whisk brown sugar, oil, golden syrup, eggs and vanilla essence in separate bowl.
- Add wet mixture into dry ingredients. Slowly stir in with a wooden spoon.
- Add carrot.
- Pour mixture into baking pan and bake for 20 minutes.
- To make icing place cream cheese, icing and vanilla essence in a medium bowl and whisk until creamy and smooth.
- Spread over cooled cake and decorate until your hearts content !
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