Friday, 3 February 2017

Happy Carrot Cake Day! #Foodie

To celebrate quite possibly the best 'National Day' ever (bar National Pizza Day of course!), we thought we would treat you guys to a favourite recipe of ours.

The recipe for these scrumptious cupcakes is quick and easy and makes a batch of 12, which can be kept for up to two weeks after so you can continue to enjoy their deliciousness for longer!

To make, you will need:
  • 235g plain flour
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/2tsp salt
  • 1/2tsp ground cinnamon
  • 235g finely grated carrots (about 3)
  • 250g sugar
  • 180ml vegetable oil
  • 2 large eggs (works best at room temperature!)
  • 60ml buttermilk (regular milk will do though)
  • 1/2tsp vanilla extract

  • Cream Cheese Frosting and candied carrots
  • Icing Sugar


Place a rack in the middle of preheated oven (180°C) and line a standard 12-cup muffin tray with cases.

Next, whisk together the flour, baking powder, bicarbonate of soda, salt and cinnamon in a bowl, and in another bowl, the grated carrots, sugar, oil, eggs, buttermilk and vanilla. Once done, use a rubber spatula to fold the flour mixture into the carrot mixture until completely combined.

Divide the batter evenly into the cases, filling each about two thirds full, then place into the pre-heated oven and bake until golden brown for 20-25 minutes (top tip: place a toothpick in the centre until it comes out clean).

Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and let cool completely for about 1 hour and add icing or frosting as per their instructions, if you wish to.


Simply replace the milk for a vegan alternative such as soya or almond milk and simply take out the eggs (there is no need to replace them for anything because the oil and flour will do the trick!)


Sincerely Madia & Matilda

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