Today I am continuing my Irregular Series of Classic Combinations.
A few posts back, I posted my recipe for Cream Cheese Frosting after I had a eureka moment.
From reading many blogs from around the world, it sometimes seems that Cream Cheese Frosting, is the frosting of choice in some parts of America and Canada. It would appear it goes with every type of cake or cupcakes baked. However, back here in blighty (England for my foreign readers), Cream Cheese Frosting is traditionally found on Carrot Cake.
Its one of those Laurel and Hardy combinations – just perfect together!!
The moistness of a good Carrot Cake, combined with the slightly tart creaminess of Cream Cheese Frosting makes for a taste and texture sensation! Heaven in a cupcake AND as it’s got carrots in it, you can convince yourself with each cupcake you’re eating one of your five a day!
So what are you waiting for? Get your pinny on and get baking a classic combo!
Makes 12 – 15 Cupcakes
Preheat your oven to 140c, 120c Fan, Gas Mark 3
Line a cupcakes tray with Cupcake Cases
200ml Sunflower Oil
200gms Light Brown Sugar
200gms Carrot – Grated
200gms Plain Flour
1/2tspn Baking Powder
1/2tspn Bicarbonate of Soda
1/2tspn Ground Cinnamon
1/4tspn Ground Ginger
75gms Walnuts – chopped
With an electric mixer, beat together the oil, eggs and sugar
In a separate bowl sift together the Flour, Baking Powder, Bicarbonate of Soda, salt, Cinnamon and Ginger. Add this dry mix to the oil, egg and sugar mix
Lastly, mix in by hand the grated carrots and walnuts
Fill the cupcake cases to 3/4 full and bake for 25 to 35 minutes, or until a cocktail stick placed into the centre of the cake comes out clean.
Once baked remove from the oven and leave to cool for 10 minutes.
After 10 minutes they should be cool enough to remove and transfer to a wire rack to cool fully
When they are completely cool pipe or spread the Cream Cheese Frosting on top.