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Fruity, nutty and ever so moist. Just how carrot cakes should be. This lovely recipe shows you how to make individual little cakes - perfect for brightening up any cake stand. The cake was made by the lucky winners of our Waitrose Cookery School competition.
Serves
Makes In
Difficulty
12 Cupcakes
30 mins
Easy
For The Cupcakes
125g · Corn Oil
150g · Sugar
3 · Medium Eggs
5g · Vanilla Essence
75g · Raisins
150g · Plain Flour
1/2 tsp · Bicarbonate of Soda
1/2 tsp · Salt
200g · Grated Carrot
100g · Roasted Walnuts
1/2 tsp · Baking Powder
For The Frosting
200g · Cream Cheese
30g · Icing sugar
Toppings
100g · Caster Sugar
10 · Walnuts
1. For the carrot cake, using an electronic mixer with the paddle attachment, mix all the ingredients together apart from the grated carrot and walnuts.
2. Once mixed, fold in the walnuts and grated carrot.
3. Spoon the mixture into 12 cupcake cases and bake in the oven for 14 mins at 160ºC, gas mark 3.
4. For the cream cheese frosting, using an electronic mixer, beat the cream cheese and icing sugar together using the paddle attachment.
5. Once the mixture is light and fluffy, add the lemon juice.
6. To top, caramelise the sugar in a heavy based pan and add the walnuts. Put onto parchment paper and, when cooled, decorate the cupcakes.
Enjoy with your favourite cup of afternoon tea!
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