Each time Hubby takes Bubba Bee to Cafe Nero, they will share a slice of carrot cake. I’m not too keen on it as the carrot cake there, as at most places, has raisins in it.
I’ve never made carrot cake before as most of the recipes has raisins in it plus grating the carrots just seem to be a lot of hard work to me. What changed my mind? Bubba Bee will be two in a few months time and I want to make something nice for her to bring to Nursery and share with her friends… and as we were invited to Ivy’s second picnic birthday party yesterday, I thought it was a good time to experiment.
So Bubba Bee and I started on our mission.
Before I list down the ingredients, you might have noticed that I’ve put this under baby/toddler safe. It is safe for your baby after six months… as I used baby led weaning with Bubba Bee and nut allergy doesn’t seem to run in both mind and Hubby’s families… at least I haven’t heard of any. It’s just a warning as this recipe does contain walnuts… but then I guess you could omit that if you want the way I omitted raisins!
Oh! By the way… you can get the recipe for carrot cake from Joy of Baking and I altered it to suit Bubba Bee and me.
4 large eggs
150g unrefined granulated sugar
240ml corn oil
2 tsps vanilla extract
260g plain flour
1 1/2 tsps baking soda
1 1/2 tsps baking powder
1/2 tsp salt
1 1/2 tsps ground cinnamon
340g finely grated raw carrots
55g walnuts, lightly roasted and coarsely chopped
CREAM CHEESE FROSTING
110g unsalted butter at room temperature
225g soft cheese at room temperature
150g unrefined icing sugar
1 tsp vanilla extract
lemon zest from 1 lemon
Preheat oven to 180C or gas mark 4.
In a large bowl, wish the eggs, sugar,oil and vanilla extract until slightly thicken. Sift in the flour, baking soda, baking powder, salt and ground cinnamon into the wet mixture and mix well. Fold in the grated carrots and chopped walnuts.
Divide the mixture evenly into 24 muffin cups and place them on the middle rack in the preheated oven. Bake for 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Cool them completely on a wire rack.
In another bowl, beat the butter and soft cheese until smooth and creamy. Add the icing sugar and continue to mix until smooth. Beat in the vanilla extract and lemon zest.
Pipe or with a knife spread the cream cheese frosting on top of each cupcake. Cover and refrigerate until serving time.