Download Apk Game: Best ever Carrot Cake with Cream Cheese Frosting

Friday, November 3, 2017

Best ever Carrot Cake with Cream Cheese Frosting

"Best Ever" Carrot Cupcake with cream cheese frosting

Hey guys! This is probably one of my favourite cupcake recipes and I have made them countless times over the past year or two because they never fail to disappoint.

Now I am passing this awesome recipe on to you. Enjoy baking it!

Based off thecakemistress.coms recipe.

Ingredients

The Carrot Cupcake
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
A pinch of Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

The Cream Cheese Frosting

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

Method

PART ONE (CUPCAKE)

1.) Preheat oven to 180 degrees celsius.

2.) Finely grate the carrots until you get around 2 cupfuls of grated carrots.

Fine Grated carrots & leftover carrot sticks. EAT THEM, theyre healthy for you.

3.) Beat the sugar and oil together until thick

The cup of brown sugar & and oil well surrounding it.

4.) Add 1 egg at a time and keep beating until smooth

What it should look like BEATEN with 3 eggs & brown sugar with oil.

5.) Add in the Salt, Bicarb Soda, Carrots, Flour and Spices (the nutmeg & cinnamon)

All the ingredients are now added into my mixing bowl.
I put the carrots on top as they are the hardest to mix and would be stuck at the bottom.

6.) Use an electric mixer to beat all the ingredients together until batter is well mixed and smooth. (you can mix batter together with a spoon, however this will be extremely tedious and difficult because the carrots are heavy to mix through)

7.) Place batter in paper cupcake holders in a cupcake tray.

If you dont have any paper cupcake holders, like me, you must OIL VERY WELL the cupcake baking tray using a brush. (see picture below) This is so you can take out the baked cupcake without breaking it apart.

Very well- oiled cupcake holders.
MUST DO THIS, or else cupcakes will stick to the tray and you will be VERY dissapointed.

Carrot Cupcakes ready for baking.

8.) Bake for 15- 20 minutes until light golden, or until you poke a small stick into the cupcake (I usually use a chopstick) and no batter sticks to it.

Also, you may use your finger and press the middle of the cupcake to see if it springs back.

Note: Baking time may vary, mine took 5 minutes longer to bake. Just make sure to use the described methods above to test the cupcake. THESE TECHNIQUES APPLY TO ALL CUPCAKE BAKING.

The finished cupcakes.

BUT WAIT! The recipe is not over yet... the best part, cream cheese frosting still needs to be made.

Note: PLEASE WAIT AT LEAST 2 HOURS FOR THE CUPCAKES TO COOL OFF. If you put the frosting on straight away, it will just melt.

PART TWO (Cream Cheese Frosting)

1.) Beat the icing sugar and butter together with an electric mixer until well mixed.

2.) Add the cream cheese and beat until it is completely mixed through. (no lumps)

Note: If your cream cheese is too hard, you can cut them up into smaller blocks first before beating it together with the other ingredients.

3.) Continue beating until the frosting is light and fluffy, at least 5 minutes.

This is what the frosting should look like when beaten well.

4.) Spread the frosting with a butter knife or any tool that makes it easy for you.

5.) Sprinkle with leftover cinnamon powder. Then sprinkle with chopped/ crushed walnuts on top of the cupcakes.

Finished carrot cupcakes w/ cream cheese frosting.

Verdict

Definitely an easy cupcake to bake, requires not too much time.

The cupcake is soft, moist and awesome. The cream cheese frosting makes it even better (I never use normal frosting now since the day I discovered cream cheese frosting). The added cinnamon powder on top gives the cake a great smell and added taste and the crushed walnuts provides a balance of texture with its crunchiness.

This is truly a must- try 9/10 recipe.

Available link for download