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carrot cake

Carrot Cake Cupcakes

Posted on March 24, 2017 in

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.

I wanted to kick off Spring this year with some Carrot Cake Cupcakes that are perfect for Easter. If you’re looking for an alternative to chocolate this Easter, try my carrot cupcakes topped with smooth orange cream cheese icing.

Carrot cake isn’t always everyone’s first choice, but the addition of freshly grated carrot and pinch of spice make these cupcake burst with flavor.


Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual cupcake versions of the classic teatime favourite – carrot cake.

Carrot Cake Cupcakes
Serves 24
These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.
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Print
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
244 calories
34 g
35 g
12 g
2 g
5 g
66 g
90 g
28 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
24
Amount Per Serving
Calories 244
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 90mg
4%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
3%
Sugars 28g
Protein 2g
Vitamin A
36%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 225g grated carrots
  2. 130g raisins
  3. 2 large eggs
  4. 130g caster sugar
  5. 120ml Vegetable Oil
  6. ½tsp vanilla extract
  7. 1tsp fresh orange zest
  8. 120g plain flour
  9. 1tsp bicarbonate of soda
  10. 1tsp Cinnamon
For the orange cream cheese buttercream
  1. 175g cream cheese
  2. 450g icing sugar
  3. 125g unsalted butter, at room temperature
  4. Zest from one orange
Instructions
  1. To make the cupcakes, preheat the oven to 160ºC. Line two 12 hole muffin tins with cupcake cases.
  2. Combine raisins and the grated carrots in a large bowl and put to one side. Beat the eggs and sugar for several mins and then add the oil, vanilla extract and orange zest and beat well.
  3. Sift the flour, bicarbonate of soda and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after.
  4. Then add the carrot and raisins and stir until incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds full.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow to cool in their tins for 10 mins or so before placing on a wire rack to cool.
  7. For the orange cream cheese buttercream place all ingredients in a mixing bowl and beat well until combined and the icing is pale.
  8. Once you have iced the cupcakes with the buttercream you can finish them off with a sprinkling of cinnamon or a carrot sweetie!
Notes
  1. These cupcakes will keep well in an airtight container for a few days and should be kept at room temperature. The icing must be stored in the fridge as it contains cream cheese, but will keep well.
beta
calories
244
fat
12g
protein
2g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Carrot Cake

Posted on March 31, 2015 in Cakes

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This carrot cake is moist, has a fruity sponge which works brilliantly with the zingy orange cream cheese icing. This cake is rich and moist and full of grated carrots and raisins which gives it its amazing flavour.

Tip: For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.

Ingredients for sponge cake:

300g grated carrots

230g rasins

4 large eggs

260g caster sugar

240ml vegetable oil

1 tsp vanilla extract

4 tsp fresh orange zest

240g plain flour

2 tsp bicarbonate of soda

2 tsp ground cinnamon

Ingredients for cream cheese buttercream:

175g cream cheese

450g sifted icing sugar

125g softened butter

Zest from 1 Orange

Preheat the oven to 180C. Grease two 20cm sandwich cake tins and line with grease proof paper.

Put the grated carrots and raisins into a bowl and set aside.

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In another bowl beat the eggs and sugar for 3-4 minutes.

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Then add the oil and vanilla extract, beat and then add the orange zest. Beat well until all combined.

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Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.

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Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.

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Full each cake tin so its about two-thirds full.

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Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.

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Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.

To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
 
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Add the icing sugar and orange zest, beating on low speed, until well combined.
 
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To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.

Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.

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Carrot Cake
Serves 12
This carrot cake is moist, has a fruity sponge which word brilliantly wight the zesty orange cream cheese icing.
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
632 calories
78 g
100 g
34 g
5 g
10 g
169 g
300 g
60 g
0 g
22 g
Nutrition Facts
Serving Size
169g
Servings
12
Amount Per Serving
Calories 632
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 100mg
33%
Sodium 300mg
13%
Total Carbohydrates 78g
26%
Dietary Fiber 2g
6%
Sugars 60g
Protein 5g
Vitamin A
95%
Vitamin C
5%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g grated carrots
  2. 230g rasins
  3. 4 large eggs
  4. 260g caster sugar
  5. 240ml vegetable oil
  6. 1 tsp vanilla extract
  7. 4 tsp fresh orate juice
  8. 240g plain flour
  9. 2tsp bicarbonate of soda
  10. 2tsp ground cinnamon
  11. 175g cream cheese
  12. 450g sifted icing sugar
  13. 125g softened butter
  14. zest from 1 orange
Instructions
  1. Preheat the oven to 180C.
  2. Grease two 20cm sandwich cake tins and line with grease proof paper.
  3. Put the grated carrots and raisins into a bowl and set aside.
  4. In another bowl beat the eggs and sugar for 3-4 minutes.
  5. Then add the oil and vanilla extract, beat and then add the orange zest.
  6. Beat well until all combined.
  7. Sift the flour, bicarbonate of soda and slowly add to the egg mixture a spoonful at a time, beating well after each addition.
  8. Pour the grated carrots and raisins into the mixture. Slowly beat until all is combined.
  9. Full each cake tin so its about two-thirds full.
  10. Place into the oven and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool in the tins for 10 minutes before thinning out onto a wire rack.
  12. To make the cream cheese buttercream use an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl. Beat butter and cream cheese on medium speed until creamy.Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
  13. Add the icing sugar and orange zest, beating on low speed, until well combined.
  14. To assemble the cake remove the grease proof paper from the bases of the cakes. Place a cake onto a plate or cake stand and spread or pipe a generous amount of cream cheese buttercream.
  15. Carefully place the other cake on top and ice the top with more icing. Sprinkle with a dusting of cinnamon or add a few flowers to decorate.
Notes
  1. It is important to use full fat cream cheese for the icing; if you use a low fat vision the icing will just run off the cake.
beta
calories
632
fat
34g
protein
5g
carbs
78g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Christmas Cupcakes from Little Sins Cupcakery

Posted on December 16, 2015 in

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Cupcakes are one of those things you see popping up everywhere lately. With a number of baking television shows and a huge increase in cupcake centre pieces at weddings and parties , the cupcake is becoming increasingly more popular day by day.

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I was thrilled to test a few of the Little Sins Cupcakery Cupcake Mixes. They are all priced at a reasonable price of £5.99 and can be purchased at Amazon. The first great thing I noticed about this mix was the cute packaging. Inside the small, colorful tube was the bagged mix as well as instructions for the cupcakes, cupcake cases and a recipe for their cream cheese and buttercream frosting (which you have to make from scratch).

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The only ingredients you need that are not included in the pack are milk, butter and eggs for the cake mix, plus more butter, icing sugar for the icing. I immediately got to work on the cake ingredients and they came together very quickly. Before I knew it, I had a dozen cupcakes baking away in the oven!!

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While my kitchen became filled with a yummy scent of fresh cupcakes, I whipped up the the buttercream  following the enclosed recipe (super duper easy).  After I took the cupcakes out and let them cool, I iced them and placed a few festive toppers on top of the cupcakes. As you can see from the photo, they really look like the real thing! (pretty professional if I say so myself).

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I do love the idea of having a Little Sins Cupcakery mix stored away so when in a rush there is no need to weigh out all the flour sugar etc, its simple, quick and produces great results!

These cupcakes would be great for any special occasion; birthday parties, bookclubs, baby showers and even just for afternoon tea. Plus with the super cute packaging these mixes would make a great gift for adults aswell as children.

Some of my family tested other flavors of the mixes including Double Chocolate, Red velvet and Carrot cake. All the feedback I received was extremely positive.

To buy on Amazon now click here.

 

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