CARROT CAKE WITH CREAM CHEESE FROSTING
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 | 12 Cupcakes |
|---|---|
| Makes In | 30 mins |
| Difficulty | Easy |
| Dietary | [[v]] |
Ingredients
For The Cupcakes
| Qty | Ingredient |
|---|---|
| 125ml | 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
| Qty | Ingredient |
|---|---|
| 200g | Cream Cheese |
| 30g | Icing Sugar |
| Juice of half | A Lemon |
Toppings
| Qty | Ingredient |
|---|---|
| 100g | Caster Sugar |
| 10 | Walnuts |
Method
- For the carrot cake, using an electronic mixer with the paddle attachment, mix all the ingredients together apart from the grated carrot and walnuts.
- Once mixed, fold in the walnuts and grated carrot.
- Spoon the mixture into 12 cupcake cases and bake in the oven for 14 mins at 160ºC, gas mark 3.
- For the cream cheese frosting, using an electronic mixer, beat the cream cheese and icing sugar together using the paddle attachment.
- Once the mixture is light and fluffy, add the lemon juice.
- 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!