Thursday, September 13, 2012

Carrot Cupcakes

Piggy Joanna came back and tried her hands at baking :) That was her masterpiece :p  Not bad , after all she got Momsie here to guide her along.  Surprising ,she has taken a liking to cooking and baking :)  I guess it is staying away from home for so many years has made her craves for homebaked stuff.  Last Friday trip back, she baked a carrot cake for her Bunny's mother as a birthday gift...LOL!  Lucky the cake turned out great and thanks to Evan's recipe that she managed to bake such a beautiful carrot cake for her Bunny's mother.  I forgot to take a photo of the birthday cake .It was beautifully iced :)   I am happy that she has interest in baking  now and I am glad too that now I know all my recipe books will be in good hands when I am gone from the earth * wink

The happiest person that day was Piggy Jo.  The moment she delivered the cake to Bunny's Mom, she cut th cake and took a slice and gave a good review...LOL! of course if I am the momsie I would said the same thing...right?  But to be fair to Jo, the cupcakes was delicious too so it is true that it is a great carrot cake. A keeper for sure .  Thank you to Evan's Kitchen Ramblings for sharing her delicious carrot cupcake recipe. It is simple and easy to make.  I love it too !  

Carrot Cupcakes -  taken from Evan's Kitchen Ramblings
(makes one  22cm dia cake pan/8.6in or 15 regular cupcakes )


1 1/4cups (220g) brown sugar  * Jo reduced to  1 cup
3/4 cup ( 185ml vegetable oil
3 eggs
1 1/2 cups (225g) plain ( all purpose) flour
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp grd cinnamon
1/2 tsp ground ginger
2 1/2 cups grated carrot
1/2 cup ( 60 g) chopped pecan nuts  * Jo used walnuts
1/2 cup ( 80 g)  sultanas

for the cream cheese frosting ( double the amount for cupcakes)

250 g cream cheese, softened
1/3 cup ( 110 g) icing ( confectioner's ) sugar, sifted
1 1/2 tbsps lemon juice
1 vanilla bean, split and seeds scraped, optional  * Jo used vanilla extract


Preheat oven to 180C  (350F) Place the sugar and oil int he bowl of an electric mixer and beat for 2-3 minutes.

Add the eggs gradually and beat well, sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. 

Add the carrot, pecans and sultanas and mix until just combined.  Pour into a greased 22cm round cake tin lined with non-stick baking paper or fill them in cupcake liners until 2/3 full and bake for 55-60 minutes (20-25 mins for cupcakes ) or until cooked when tested with a skewer .  Cool in tin.

For the cream cheese frosting, process the cream cheese and vanilla, if using, in a food processor until smooth, add the icing sugar and lemon juice and process until smooth, spread frosting on the cooled cake. Serve 8.

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  1. It does look good. I will try your recipe because my previous carrot cake was a disaster. It sort of crumbled and broke apart after baking.

  2. Love the swirl of cream cheese and the walnut topping! Your daughter is definitely as talented her mummy.

  3. elin, you have produced another great baker in your house!! i think next time she will have to get big shelves to put all your books! haha! not now! choi!!

  4. can retire already, got new baker in the house:D the cakes looks good!

  5. These were so yum !! ... We've gotta whip up some red velvet cupcakes soon ! :p