Carrot Cupcake With Cream Cheese Frosting
Servings: 8 -10
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Ingredients
- Refer notes for cup measurement
- 200 gms All purpose flour 7 oz
- 1/2 tsp Ground cinnamon
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 150 gms Brown sugar 5 oz
- 200 ml Vegetable oil 7 fl oz, I used sunflower oil
- 3 medium Eggs @ room temp
- 225 gms Grated carrots
- 50 gms Chopped walnuts
For the icing
- 175 gms Cream cheese 6 oz, I used Philadelphia cream cheese
- Finely grated rind of 1 orange refer notes
- 1 tbsp Orange juice refer notes
- 1 tsp Vanilla essence
- 125 gms Icing sugar 4 oz
Instructions
- Preheat oven to 175 C, 10 mins before baking. Line the cupcake tin with cupcake liners. (Refer notes if you are baking it as a cake)
- Sift the flour, cinnamon powder, baking powder and bicarbonate of soda together into a large bowl. Stir in the brown sugar and mix together.
- Lightly whisk the oil and eggs together, then gradually stir into the flour and sugar mixture. Stir well. Add the carrots and walnuts. Mix thoroughly, then divide the mixture between the prepared cupcake tin. Bake in the preheated oven for 15- 18 mins or until light and springy to the touch and a skewer inserted into the center of the cake comes out clean.
- Remove from the oven and allow it to cool in the tin for 5 mins before turning out on to a wire rack. Reserve until cold.
- To make the icing, beat together the cream cheese, orange rind, orange juice and vanilla essence. Sift the icing sugar and stir into cream cheese mixture. Spread the icing on the cupcake, once it's cooled.
Notes
I got around 20 std size cupcake with the above measurement. If you are baking it as a cake, you can use a 6 or 7 inch deep square tin. The baking time might be around 35-45 mins. The baking time varies for each oven and also depending on the size of the cake tin, so adjust the time accordingly. For a fruitier cake, add 1 grated apple and 50 gm/ 20z of raisins along with carrots and walnuts. To plump the raisins, soak for an hour, or overnight, i 300 ml of cold tea. For the icing, you can also use a mix of cream cheese and butter. Take equal qty of cream cheese and butter (both at room temp). Whisk it well, add icing sugar gradually along with a little milk. In the above icing recipe, you can omit the orange rind and juice and use milk instead of orange juice. Approximate cup measurements of the ingredients: Flour - 200 gms ( 1 2/3 cup, leveled) Sugar - 150 gms - 1 cup Oil - 3/4 cup + 1.5 tbsp Grated carrots - 1 3/4 cup Chopped walnuts - 1/2 cup You can store the plain cupcakes @ room temp for 3-4 days, in an airtight conatiner. The frosted cupcakes can be stored in the refrigerator for 2-3 days. It remains moist, even if you have it straight out of the fridge.