This is a recipe I am going to turn to more often. Perfectly spiced and so light; one of the best cakes I have had/baked in the recent times. I could eat a raw carrot but not when it is cooked/baked/grilled. I remember my mom always struggling to get me eating a curry or stir fry. I would conveniently fish all the carrots in the curry and put aside.
And a carrot cake is not something I liked either (had baked one, 2 years back and never tasted it). The other day a friend wanted me to make it for her and I made these cupcakes. I wanted to keep only two back(for the little one and hubby) and was going to pack most of it for her. A bite to taste changed my mind and only half of what I baked went to my friend.
You need –
- Grated carrots – 200 grams
- Self rising flour – 225 grams
- Soft brown sugar – 125 grams
- Egg – 2, room temperature and beaten
- Sunflower oil – 1/2 cup
- Ground cinnamon – 1 teaspoon
- Ground cardamom – 1/4 teaspoon
- Ground nutmeg – a good pinch
- Baking soda – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Zest of one orange
- Salt – a pinch
- Paper cupcake/muffin liners – 12-14 nos
How to –
Pre-heat the oven to 180 c.
In mixing bowl, add the egg, sugar and oil. Beat till well combined and sugar has dissolved.
In separate bowl sift together the flour, spices, baking soda, baking powder, orange zest and salt. Fold this into the egg mixture. Add the grated carrots and fold gently till everything is well combined.
Divide the batter equally into lined paper cupcake/muffin liners and bake for 20-25 minutes or when toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes for 10 minutes and then place the cupcakes on a cooling rack to cool completely.
Ice the cake as per your choice. I have used butter cream icing. For cream cheese frosting click here.