I tend to be opposed to the concept of carrot cake – it’s all veg (and I am ethically opposed to veg). But one of my co-workers (a healthy lifestyle vegetarian, of course) requested a carrot cake for her leaving do.
Obviously, as a good little co-worker, I had to oblige! So I adapted the carrot cake recipe from my favourite bakery to serve at the office – this was a big hit both with my colleagues and the women we work with.
Carrot Cake Cupcakes (adapted from The Hummingbird Bakery Cookbook)
300g light brown sugar
300 ml sunflower oil
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon vanilla extract
Sift in the dry ingredients
Mix in the grated carrots (grating the carrots is probably the most time consuming part of the process and line muffin tins with muffin cases. Spoon batter into muffin tins, until about 2/3 full.
Bake at 170C for about ten to fifteen minutes, until you can stick a fork into the cupcake and it comes out clean.
I covered it with a cream cheese icing, but you could also use a plain vanilla buttercream if you’re not one of these people who puts buttercream on everything.
In honour of cupcakes of all shapes, sizes and tastes, I am giving away a set of these DCI cupcake measuring cups. Cute, right? (sadly, not cute enough for Beardy Fiance to end my measuring cup moratorium.)
So adorable, right? And all you have to do to enter is leave a comment on my blog telling me about the cutest measuring cups you’ve ever seen. For extra entries, follow me on twitter or Facebook – then leave an extra comment to let me know that you have!
Giveaway ends the 1st of September and is only available in the UK and Ireland.