Eggless carrot cupcakes with cream cream frosting

This is the first thing I ever learnt to bake.

I can still remember it was 10 o’clock on a Saturday night and I was potting away in the kitchen making these cupcakes.

It took about 10 tries before I finally got the spice mixture correct.

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Ingredients:

  • 1 ¼ x cup cake flour.
  • 1 x cup plain flour.
  • 1 x cup grated carrots.
  • 2 tbsp + ¼ x cup cooking oil.
  • 1 x tsp baking powder.
  • ½ x tsp bicarbonate of soda.
  • 1 x tsp cinnamon powder.
  • ½ x tsp mixed spice.
  • ½ x tsp vanilla essence.
  • A pinch of salt.
  • 1 x cup castor sugar.
  • ½ x cup chopped pecan nuts.

Method:

  • Place 2 bowls side by side.
  • In bowl number 1, sift the cake flour, the baking powder, the bicarbonate of soda, the cinnamon powder and the mixed spice and set aside.
  • In bowl number2, mix the yoghurt, the oil, the vanilla essence and the sugar, till all the sugar has dissolved.
  • Add the flour mixture, a little bit at a time to the yoghurt mixture.
  • Mix till everything is well combined.
  • Add the carrots and the chopped up pecan nuts and mix well.
  • Fill each muffin cup ¾ .
  • Bake in a preheated oven at 180 degrees for 20 minutes or until the cake tester comes out clean.
  • Remove from the oven and allow to cool for 10 minutes before turning out onto the cooling rack to cool further.
  • Once completely cool with cream cheese icing.

Cream cheese icing:

Ingredients:

  • 100g x icing sugar.
  • 250g x plaing cream cheese.
  • 100g x rama margarine.
  • 1tsp x vanilla essence.

Method:

  • Mix everything together till well combined and there are no lumps.
  • Place mixture into a piping bag and ice the cupcakes.
  • Place a pecan nut on the top and sprinkle pecan nut shavings over the top.

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