I’ll pick a good ol’ carrot cake over almost any cake, everytime. I love mine slightly on the denser side, chockful of shredded carrots, nuts and dried fruits. Warm and earthy, with a generous measure of spices – cinnamon, cloves and a grating of nutmeg. Sweet, fruity notes from the olive oil. Not forgetting that creamy ivory-hued frosting that would either make or break the cake. Amber honey whipped into the cream-cheese frosting gave just a little floral sweetness without being cloying. Lastly, these cupcakes were topped with a whole pecan each for an edible (and healthy) garnish
It only gets better when reduced to handy single servings, all wrapped up in cupcake liners. No more struggling with getting the perfect slice or having to take out plates and forks. Great for desserts. Breakfast? Even better! Well, carrot cake cupcakes. I’m sold.
Carrot Cake Cupcakes
1 1/2 cups organic unbleached flour, 225g
1 t baking powder
1/2 t baking soda
1/2 t sea salt
spices: 1 t cinnamon, 1/2 t ground cloves, a little bit of nutmeg
1 t pure vanilla
2 free-range eggs
1/2 cup organic brown sugar
3 T amber honey
125ml olive oil
1/4 cup buttermilk or sour cream
1 1/2 cups shredded carrots
1 cup toasted nut: I used pecans + walnuts
1/2 cup dried fruits: raisins + dried cranberries
Mix the first 6 dry ingredients tgt in a large bowl and set aside. Whisk the eggs, sugar and vanilla until light and pale in colour. Stream in the honey, olive oil and buttermilk, while whisking. Pour this mixture into the flour and add in the carrots all at once. Fold to combined. Briefly mix in nuts and dried fruits. Fill cupcakes liners til 3/4 and bake in a preheated oven at 180C for 20mins. Cool completely and frost! I like to top mine with a whole pecan.
Honey Cream Cheese Frosting
1 pkg cream cheese, 220g
4 T unsalted french butter
4 T amber honey
1 t pure vanilla
This is waaay easy. Beat everything in a large bowl until incorporated, creamy and smooth.