This was the first time I actually had carrot cake and I didn't expect that I would like it so much. Initially I thought of making carrot cakes, because I bought shredded carrots from the supermarket to make eggrolls, but I changed my mind. So what to do with all the carrots? I made little cupcakes and handed them out to my colleagues. The cake was so populair that three of my colleagues asked for the recipe.
Ingredients (makes 12 cupcakes, double ingredients to make one 22cm round cake)
- Brown Sugar - 140 grams
- Vegetable oil - 90 grams
- Eggs - 2
- Flour - 125 grams
- Baking powder - 2,5 tsp
- Cinnamon powder - 1 tsp ( I used "Speculaaskruiden")
- Ginger powder - o,5 tsp
- Pinch of Salt
- Shredded Carrots - 150 Grams
- Grinded Almonds - 50 Grams (subsitude with Walnuts or Pecannuts)
- Raisins - 50 grams
Cream Cheese frosting
- Cream Cheese - 200 grams
- Icing Sugar or Castor Sugar - 60 grams
- Lemon Juice - 1 tbsp
Preheat oven at 180C and line the muffinpan with paper cups. Beat the oil and sugar in the electric mixer for 3 minutes. Add the eggs one by one and mix into a smooth batter. Shift the flour, baking powder, salt, cinnamon powder and ginger powder into the syrup. Add the carrots, nuts and raisins, mix well. Fill the papercups 2/3 with batter and bake for 35 minutes (bake 60 minutes when making the 22cm round cake). Let cakes cool.
Beat all ingredients for the cream cheese frosting till smooth and use it as topping for the carrot cupcakes!