Like many people, with this time inside I have explored new culinary techqniues and skills with baking being one of them. With flour and eggs a little harder to come by than normal, I have been leaning toward recipes that create small-ish batches of treats using as little as possible by way of ingredients. I was reading up on various carrot cake and carrot muffin recipes and came up with my own version of one that makes around eight little carrot cupcakes.
- 75g margerine or butter at room temperature
- 125g grated carrot (around 2 medium size carrots)
- 100g sugar (any sugar will do, I mixed the end of some brown sugar with some regular caster sugar)
- 100g flour (if using self raising, use a little less baking powder)
- One teaspoon of baking powder
- One teaspoon of cinnamon
- Half a teaspoon of ginger
- Half a teaspoon of nutmeg (if you have it!)
- One Egg
- 100g of any mix of dried fruit and nuts, chopped fairly small
Preheat the oven to 180 degrees.
In a bowl, mix the butter, grated carrot and sugar until it is all combined and smooth (allowing for the fact the grated carrot will never fully be smooth!). Then seive in the flour, baking powder and spices and fold all of this together.
Crack an egg into a glass, whisk it up a bit so its all broken up and then mix this into your cake mixture along with any dried fruit and nuts you’ve got. I used a few sultanas as we had some in the cupboard!
Then spooon into eight cupcake cases, pop into the oven for 20-minutes and voila, you’ve got some little carrot cake-esque delights! If you fancy it, an easy cream cheese frosting (butter, cream cheese, icing sugar and vanilla) goes really nicely on these, but they’re also delicious and moist on their own.
Stay safe x