I love a good carrot cake so I’ve tried a
few and while I don’t really want to oversell this, I think I’ve found the best
recipe of the batch. A deliciously moist sponge with the perfect amount of
spice interspersed with chunks of walnuts and pecans to add some depth to the
texture. I based my recipe on the one
from the hummingbird bakery, but adjusted it slightly to make them spicier.
Pecans and walnuts for extra flavor, and cupcakes because what could be better
than your own mini cake.
Just look at that perfect dome!
To make your own you do need a whole host
of ingredients; 300ml of vegetable oil, 3 eggs, 300grams of brown sugar,
300grams self raising flour, 1/2tsp of salt, 1tsp cinnamon, 1tsp of ginger,
1tsp of nutmeg, 1/2tsp of ground cloves, 1tsp vanilla essence. 300grams grated
carrots, 75gr chopped pecans, 75 grams of chopped walnuts. I managed to get 20 cupcakes out of this
recipe.
Once you’ve gotten all of that together,
you want to whisk together the eggs, sugar and oil until you have something
that looks like this:
Make sure you’ve got plenty of air mixed in;
it helps with the fluffiness of the cupcakes later on. Add all your dry
ingredients to this, gently folding them into the mix. The batter will start to
thicken up and be much nicer on the eyes. Finally, add your vanilla essence and
you’re done.
Pour your mix into muffin trays filling
them 2/3 of the way. These rise
beautifully so don’t over do it, bake for exactly 22 minutes at 170 degrees and
finally you’ll be left with these. PS. Ignore the ones in the middle on the far
right and left they were misbehaving.
Personally I think these are best straight
from the oven, with a cup of tea. If you manage to have any left over by the
time they’re cooled, cream cheese icing on top is pretty much the perfect
pairing.
Check out these beauties : ) I took them to
work the next day and they were demolished by 11am.