Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 12 minutes
Ingredients (for 32 cupcakes.) :
-300g soft light brown sugarMethod: Preheat the oven to 170°C (325°F) Gas 3.
-300ml sunflower oil
-300g plain flour
-1 tsp bicarbonate of soda
-1 tsp baking powder
-1 tsp ground cinnamon
-½ tsp ground ginger
-¼ tsp vanilla extract
-300g carrots, peeled and grated
-100g chopped, roasted hazelnuts
-1 orange, zest only
-600g icing sugar
-100g unsalted butter, softened
-250g cream cheese
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all
the ingredients are well incorporated. If you're really going for it you could even do it yourself with some good old-fashioned elbow grease!
Don’t worry if the mixture looks slightly split at this point.
Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
Stir in the grated carrots, chopped hazelnuts and orange zest by hand until they are all evenly dispersed.
Pour the mixture into the prepared 48 mini muffin or 32 muffin cases.
Bake in the preheated oven for 10-12 minutes for mini cupcakes and 15 – 18 minutes for standard cupcakes, or until golden brown and the sponge bounces back when touched.
Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting by beating together the icing sugar, butter and cream cheese until it’s light and fluffy.
When the cakes are cold, ice with the cream cheese frosting and decorate with whatever you fancy!
We love chopped hazelnuts, sprinkling of ground cinnamon, edible glitter…always go for glitter!