I'm back from Europe and ready to cook again! If you want to read my adventures and see pictures of some delicious food - head to travelwithtee.blogspot.com.
On the weekend I made carrot cake cupcake with a recipe my friend Soph found (from the cake mistress). The recipe makes 12 cupcakes and 1 loaf but I halved it and made about 11 cupcakes instead :)
Carrot Cake
1/2 cup Brown Sugar
1/2 cup Vegetable Oil
2 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
1 cup Self-Raising Flour
1 cup finely grated Carrot (around 2 large carrots)
1/4 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1. Turn on your oven to 180 degrees. (I always manage to leave this until last...)
2. Grate the carrots - duh.
3. Add the brown sugar and oil into a bowl and beat until it becomes a relatively thick mixture.
4. Add the 2 eggs and keep beating for a few minutes.
5. Add the bicarb soda, salt, flour, carrots, walnuts, cinnamon and nutmeg and combine it with a wooden spoon.
6. Grease/line the cupcake tray with baking paper and then pour the cake batter in. They should be ready in about 15 to 20 minutes or until the they spring back when they are touched in the middle.
7. Once they are ready, leave them to cool. Then, ice them with delicious cream cheese frosting - either make your own or buy ready made like I did! (brilliant!!)
8. Eat as many as you want, because we all know veggies in cupcakes must mean they are good for you.
