Recipe

CARROT CAKE CUPCAKE

AuthorHungry HusbandCategory, , , , , DifficultyBeginner

Hug someone today... If you carrot all... And in The Hungry Hijabi HQ Carrot Cake is a Vegetable!

Yields12 Servings
Cook Time55 mins
 FOR THE CUPCAKE
 2 Free Ranged Eggs
 100 g Light Brown Sugar
 100 g Golden Caster Sugar
 1 tsp Vanilla or Orange Extract
 0.25 cup Water
 240 g Melted Butter
 210 g Plain Flour
 1.50 tsp Cinnamon
 0.50 tsp Nutmeg
 2 tsp Baking Powder
 0.25 tsp Fine Sea Salt
 0.25 cup Mashed Pineapple chunks
 0.25 cup Chopped walnuts
 1 cup Grated Organic Carrots
 FOR THE CREAM CHEESE FROSTING
 500 g Cream Cheese
 100 g Icing Sugar
 240 g Butter
 1 tsp Vanilla
 FOR THE CARROT TOPPERS
 200 g White Fondant
 12 pinches Orange Food Colouring
 1 pinch Green Food Colouring
 1 tbsp Icing Sugar for Work surface
1

Preheat oven to 350F/176C/ Gas 3/4

2

In a large bowl combine the eggs and sugar. Whisk together until combined. It may be easier to use a cake mixer, but this recipe by Beth is so forgiving you can do this easily by hands with a whisk. Then add the melted butter and water and whisk until combined, and set aside.

3

In a smaller bowl sift and whisk together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients, in thirds, stirring gently until combined.

4

Add the carrots and pineapple stir until combined. If you are not a great fan of pineapples you can substitute it with raisons just like Beth does. Or use both!

5

Fill a muffin tin that has been lightly greased with baking spray, ¾ of the way full with the batter.

6

Bake cupcakes for 20 mins or until slightly puffed and set.

7

Meanwhile prepare the fondant carrots. Pinch off 6 oz of fondant. Roll it out to a flat disc. Add 2-3 drops of orange food coloring in the center. Fold the disc in half. Pop into a zip lock bag and begin to knead the fondant until the color starts to distribute, when you see it incorporated and starting to work through, remove the disc and place on a powdered sugared surface (to avoid sticking). Once all the color is incorporated. Pinch off a small mound (about the size of a large gum ball or jaw breaker). Roll it into a ball. Then turn the ball into a 3-d triangle, then between your hands roll it out shaping it length-wise until it start to resemble a carrot.

8

Place carrot on your board and gently with a dull knife make horizontal impressions into the sides of the carrot to give it dimension. Set aside.

9

For the green tops, repeat the fondant coloring process with 1-2 drops of green food coloring. Pinch off a small ball the size of a pea. Roll flay and with a knife form 2 leaves. Set aside.

10

Repeat this process until you have 12 carrots and 12 leaves. This can all be done the day before and left to set at room temperature. The fondant will harden and make the carrots and tops less fragile. I actually got 14 cupcakes out of this recipe 🙂

11

TO MAKE FROSTING:
Place cream cheese and butter in an electric mixer, beat until combined and whipped. Slowly add the sugar in thirds, beating until combined, then add the vanilla. TOP TIP- soften the buttercream in room temperature and whip the butter first until smooth and creamy then add cream cheese which has been drained from any liquid.

12

Transfer frosting to a piping bag fitted with your favorite tip. I like Wilton’s 2D tip for these.

13

Once cupcakes are completely cooled, pipe a decorative mound of frosting on top, starting at one end and piping in a counter clockwise motion. Place the carrot on top, and leaves nestled close to the carrot top. The frosting will keep them secure.

14

NOTE: If not serving right away, you can refrigerated the frosted cupcakes and just take them out and allow to sit at room temp for 30 mins to allow frosting tops to come to room temperature. Then store the carrots and stems at room temp and place on cupcakes just before serving.

What is the best Carrot Cake in East London?
While everyone has an opinion, mine is the one that counts.

I'm a Hungry Hijabi embarking on a journey many have attempted but never completed. Good or bad, over- or under-baked, however long it may take, I vow to sample all the Carrot Cakes in East London and beyond. I'm not a writer or glutton; I'm a food Hijabi with a love for cake and an opinion on how they should taste. I don't appreciate a frosting on top of my cake, unless its really awesome and I like my cupcakes served in a good looking fashion.

I like to do this so you, the people, aren’t being hoodwinked. Only the best carrot cakes stay consistent, so even though this recipe impressed me, I needed to make sure i attempted it and they’re tantalising as it appeared. Browsing through a gazillion recipes i stumbled across beth/s recipe which stood out for me. It was different. It didn't contain oil which so many recipes contain and also had water. Bizarre i thought but as i had all the ingredients in the store cupboard i just had to give it a go. And guess what happened....?

I finally succumbed. Carrot cake in a cupcake! What an awesome idea! And that also meant i could for the first time use fondant and create something fairly easy and good looking on the eye.

What made me bake these great cupcakes? Well one random night i challenged a fellow foodie to come up with the best cupcake to which i was allocated carrot cake. I searched YouTube and this one stood out. And off course i won the challenge! Who doesn't love a 'healthy' competition?

To my surprise even though it wasn't a serious competition, once the family tried it they were pleasantly surprised! They could not stop nibbling on the cake with the delicious and addictive frosting. They kept saying how soft and spongy it was. So Beth Thank you for this forever cupcake which will always be my go to. So many of you wanted the recipe so here it is. I tweaked the recipe a little so iv edited it on my recipe too.

Beth really does have the best carrot cake cupcake recipe: it is an ease to make (no real whipping, no careful folding, no fancy ingredients, just mix-mix-pour) and it produces a cake that is super duper moist and light and perfectly springy spongy. Hungry Husband gave it perhaps the best compliment a cake can receive when, with mouth as wide as saucers, he stared at me quite surprised and shocked (he only ever eats chocolate cake) and said, “What?! You made this from carrots?!” High praise indeed.

NOTE: If you find that your frosting may have become too runny (like mine did the first time) you can do a few things to save it. 1. Throw it in the freezer for 10mins or 2. Add 2tbl spn of corn flour or 3. 50g extra icing sugar or 4. strain the cream cheese before you use it or 5. Add 50g more butter to stiffen the frosting

Let this carrot cake cupcake also be your go to recipe; give it a go i can assure you it is a winning one!

Ingredients

 FOR THE CUPCAKE
 2 Free Ranged Eggs
 100 g Light Brown Sugar
 100 g Golden Caster Sugar
 1 tsp Vanilla or Orange Extract
 0.25 cup Water
 240 g Melted Butter
 210 g Plain Flour
 1.50 tsp Cinnamon
 0.50 tsp Nutmeg
 2 tsp Baking Powder
 0.25 tsp Fine Sea Salt
 0.25 cup Mashed Pineapple chunks
 0.25 cup Chopped walnuts
 1 cup Grated Organic Carrots
 FOR THE CREAM CHEESE FROSTING
 500 g Cream Cheese
 100 g Icing Sugar
 240 g Butter
 1 tsp Vanilla
 FOR THE CARROT TOPPERS
 200 g White Fondant
 12 pinches Orange Food Colouring
 1 pinch Green Food Colouring
 1 tbsp Icing Sugar for Work surface

Directions

1

Preheat oven to 350F/176C/ Gas 3/4

2

In a large bowl combine the eggs and sugar. Whisk together until combined. It may be easier to use a cake mixer, but this recipe by Beth is so forgiving you can do this easily by hands with a whisk. Then add the melted butter and water and whisk until combined, and set aside.

3

In a smaller bowl sift and whisk together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients, in thirds, stirring gently until combined.

4

Add the carrots and pineapple stir until combined. If you are not a great fan of pineapples you can substitute it with raisons just like Beth does. Or use both!

5

Fill a muffin tin that has been lightly greased with baking spray, ¾ of the way full with the batter.

6

Bake cupcakes for 20 mins or until slightly puffed and set.

7

Meanwhile prepare the fondant carrots. Pinch off 6 oz of fondant. Roll it out to a flat disc. Add 2-3 drops of orange food coloring in the center. Fold the disc in half. Pop into a zip lock bag and begin to knead the fondant until the color starts to distribute, when you see it incorporated and starting to work through, remove the disc and place on a powdered sugared surface (to avoid sticking). Once all the color is incorporated. Pinch off a small mound (about the size of a large gum ball or jaw breaker). Roll it into a ball. Then turn the ball into a 3-d triangle, then between your hands roll it out shaping it length-wise until it start to resemble a carrot.

8

Place carrot on your board and gently with a dull knife make horizontal impressions into the sides of the carrot to give it dimension. Set aside.

9

For the green tops, repeat the fondant coloring process with 1-2 drops of green food coloring. Pinch off a small ball the size of a pea. Roll flay and with a knife form 2 leaves. Set aside.

10

Repeat this process until you have 12 carrots and 12 leaves. This can all be done the day before and left to set at room temperature. The fondant will harden and make the carrots and tops less fragile. I actually got 14 cupcakes out of this recipe 🙂

11

TO MAKE FROSTING:
Place cream cheese and butter in an electric mixer, beat until combined and whipped. Slowly add the sugar in thirds, beating until combined, then add the vanilla. TOP TIP- soften the buttercream in room temperature and whip the butter first until smooth and creamy then add cream cheese which has been drained from any liquid.

12

Transfer frosting to a piping bag fitted with your favorite tip. I like Wilton’s 2D tip for these.

13

Once cupcakes are completely cooled, pipe a decorative mound of frosting on top, starting at one end and piping in a counter clockwise motion. Place the carrot on top, and leaves nestled close to the carrot top. The frosting will keep them secure.

14

NOTE: If not serving right away, you can refrigerated the frosted cupcakes and just take them out and allow to sit at room temp for 30 mins to allow frosting tops to come to room temperature. Then store the carrots and stems at room temp and place on cupcakes just before serving.

CARROT CAKE CUPCAKE

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