Carrot Cake. It’s healthy. I don’t care what you say, if it has carrots, its healthy.
I’ve tweaked this recipe and it has created some incredibly moist and fluffy cakes. (I’ve omitted the walnuts originally in this recipe, I don’t want nuts to get in the way of my carrot cupcake!)
Original Source: The Cake Mistress
You Will Need
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1 teaspoon Cinnamon
1 teaspoon Nutmeg
Cream Cheese Frosting
From Hummingbird Bakery Cookbook
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp
Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle.
Let it cool and put icing on top.
Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Kettle Town Tea has generously sent me a few boxes of their tea, including Summer Rose.
Summer Rose smells absolutely divine and has a refreshing, light and clean after taste on your palate. The carrot cake is kind of sweet and pairing it with Summer Rose goes hand in hand.
Now that Summer is gone in Sydney, why don’t I bring it to you with Carrot Cupcakes and Summer Rose Tea?
Tea cup: Comes in a set : The Tea Company
Have a good one! xx