Carrot cake cupcakes

Silaqui

Hello OSer's!

There was a mix up on my shopping order the other day, and I've ended up with double the amount of carrots that I would usually buy! Even with some crafty meal planning, there's no way we'll get through them all, so I was thinking about making a carrot cake.

Problem is, I don't have a decent cake tin, and my loaf tin is tiny. Do you reckon it will work as little cakes, like in paper cases?

The recipe I use is similar to this one.

TIA

xx

miss_cupcake_2

I do that all the time because it's far easier to share out and distribute little cupcakes than it is with one big cake. I never normally alter the recipe, just obviously cook for them less time in the oven. Mmm I love carrot cake!

thriftlady_2

Yes, that will work but they will cook quicker than a big cake.

There's no need to rush into carrot action though. They will keep well for a couple of weeks in the fridge.

2009ismyyear

I asked a similar question on here a few weeks ago but am not technical enough to know how to link!!

Anyway the answer is yes - I used the Be-Ro recipe given in my thread which was very good - the only downside of this being that as it has cooking oil in, the oil 'seeped' into the cake cases (I guess it wouldn't if done as a tray or loaf) so they didn't look as nice as they could have done - but they tasted yum!

Silaqui

Thanks all, I will give that a go then!

Thriftlady, I am already banking on the rest of them keeping as long as possible - there are only two of us and I have 4kg of carrots :rotfl: We are having carrots with every meal, carrots sticks for packed lunches, grated carrots to bulk up sauces, you name it! Got people coming over tomorrow so cake will go down well for that!

It's a shame really because I have some celery on it's last legs in the fridge (I don't eat it raw but the OH takes it for lunch snacks) and I could have used up that and some of the carrots to make a nice stock but I have nowhere to store it! I so need a new fridge freezer mine is way too small!

Right off to get baking (OH has cleaned the kitchen this morning he's gonna hate me!)

Thanks again

moemum

Silaqui wrote: »

Thanks all, I will give that a go then!

Thriftlady, I am already banking on the rest of them keeping as long as possible - there are only two of us and I have 4kg of carrots :rotfl: We are having carrots with every meal, carrots sticks for packed lunches, grated carrots to bulk up sauces, you name it! Got people coming over tomorrow so cake will go down well for that!

It's a shame really because I have some celery on it's last legs in the fridge (I don't eat it raw but the OH takes it for lunch snacks) and I could have used up that and some of the carrots to make a nice stock but I have nowhere to store it! I so need a new fridge freezer mine is way too small!

Right off to get baking (OH has cleaned the kitchen this morning he's gonna hate me!)

Thanks again

Hi I made your carrot cake this afternoon...like you I had lots of carrots to use up so some went into that and some into a beef casserole:) Tried my hand at some cheese scones (using leftover bits of cheese) and they worked well too!! looks like I am on a roll, lol
Thanks again
moemum

nettles77

anyone have a decent carrot cake recipe please? soory to highjack your thread. XX

ellies_angel

The best receipe ever (fool proof I promise)

Ingredients
4 oz Self Raising Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Bicarbonate of Soda
1/2 Teaspoon of salt
2 teaspoons Cinnamon

4oz Caster Sugar
4 fluid oz Oil
2 Eggs
3 oz Sultanas -separated and checked for seeds
5 oz Carrots - grated




Sieve 5 dry ingredients into large bowl

Add sugar

Beat eggs along with oil, pour in and mix/beat well

Add carrots and raisins, mix well (mixture will turn quite wet)

Pour into and oiled tin (I normally use kitchen roll and oil to rub inside the tin)

Bake for 25 - 35 minutes in an oven at 180 degrees centigrade (350F)

I sometimes split the mix and cook in two tins side by side in the oven.
If keeping all mixture together you may need a good 35 minutes + to cook

Cool before removing from tin!!

Cream Cheese Topping (I would only make half if your don't want to slice the cake to fill it)




2 oz Soft butter
4oz Cream Cheese
8oz Icing sugar
1 Teaspoon of Vanilla essence or extract




Warm butter to room temperature then cream butter and cream cheese

Sift in icing sugar a little at a time, you may need more depends on the cream cheese add vanilla essence/extract. Mix well until all lumps are blended. If using electric whisk be careful when adding icing sugar.

If making icing in advance it will get a skin on it when you leave it, so you may need to mix again before you top the cake.

Make sure cake is cold before adding topping otherwise it slides!

Try not to lick your fingers at any point!! Sit down and then enjoy!

Pink.

Hi Silaqui,

There was a recent thread on making carrot cake cupcakes that may help so I've added your thread to it to keep the recipes together.

Pink

Silaqui

Thanks Pinkwinged!

Just an update - I made them and they are lovely, worked fine I just left them in the oven till a skewer came out clean.
I also made cream cheese icing but *shock horror* I ran our of icing sugar! So it's a bit runnier than I would like it to be. Still nice though! Only problem now is making some space in the fridge for them...

x