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Post by Plocket on May 14, 2008 12:00:59 GMT
I've just got to share this recipe with you - these carrot cakes are just heavenly and easy to make too  INDIVIDUAL CARROT CUPCAKESMakes 12 cakes (18-20 if you use smaller fairy cake cases and cook them for 18-20 minutes) 2 large eggs 175g golden caster sugar 150ml sunflower oil 200g self-raising flour, sifted 3 teaspoons mixed spice 2 medium carrots, coarsely grated 1 teaspoon vanilla extract Finely grated zest of 2 oranges 1 1/2 x 200g tubs light soft cheese (Philadelphia) 50g golden icing sugar, sifted Preheat the oven to 180 degrees C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tray. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack. For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest. Once the cakes are frosted they should be eaten within a couple of hours or stored in the fridge. |
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Post by Jasmine on May 14, 2008 12:29:23 GMT
Yum Plocket - we love carrot cake! I am going to have to try these! |
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Post by Missredhead on May 18, 2008 19:37:18 GMT
Not sure that they would last a couple of hours P  |
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Post by Deleted on May 23, 2008 21:10:17 GMT
Oh, these sound yum!
Is that topping the traditional stuff you get on carrot cakes from the shops do you know, have often eaten them but never made them before?
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Post by Missredhead on May 23, 2008 21:15:50 GMT
I used the zest of 2 lemons instead of oranges (didn't have any)
They were yummy ;D
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Post by Plocket on Jun 1, 2008 17:03:43 GMT
Yes the cream cheese is traditional Genie. Ooooo that sounds nice MRH |
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Post by Deleted on Jun 20, 2008 7:48:36 GMT
I've just got to share this recipe with you - these carrot cakes are just heavenly and easy to make too INDIVIDUAL CARROT CUPCAKESMakes 12 cakes (18-20 if you use smaller fairy cake cases and cook them for 18-20 minutes) 2 large eggs 175g golden caster sugar 150ml sunflower oil 200g self-raising flour, sifted 3 teaspoons mixed spice 2 medium carrots, coarsely grated 1 teaspoon vanilla extract Finely grated zest of 2 oranges 1 1/2 x 200g tubs light soft cheese (Philadelphia) 50g golden icing sugar, sifted Preheat the oven to 180 degrees C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tray. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack. For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest. Once the cakes are frosted they should be eaten within a couple of hours or stored in the fridge. Thanks P - they sound good enough to eat! LOL ;D  |
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Post by Jasmine on Jun 20, 2008 21:33:51 GMT
I have all the ingredients lined up to make these. Had to dash into Tesco this evening after the boys' footie presentation to get the sunflower oil as I forgot it this morning. I'm going to try making them tomorrow!! |
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Post by Plocket on Jun 21, 2008 8:37:57 GMT
You'll love them Jasmine Are you going to make some then Rita? |
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Post by Missredhead on Jun 21, 2008 17:56:06 GMT
How did they turn out Jasmine?
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Post by Jasmine on Jun 21, 2008 18:08:58 GMT
They are scrummy MRH! What a great recipe Plocket!
I can't see there being a long term storage problem! ;D
I am just a bit disappointed that smallest fussy twin won't even try them. He's on his guard as I managed to get him to try a friend's homemade butternut squash cake the other day so now he is on major alert!! ;D
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Post by Missredhead on Jun 21, 2008 18:10:00 GMT
Even my daughter who won't eat veggies eats carrot cake.
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Post by Jasmine on Jun 21, 2008 19:45:13 GMT
Smallest fussy one would normally eat carrot cake but he isn't going to let himself get caught out by any mystery ingredients for a while - I'm really sorry I said anything about the butternut squash cupcakes which were very similar to carrot cake. I should just have left him thinking he had eaten a very nice cake.  On a positive note that means more carrot cakes for the rest of us! ;D |
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Post by Missredhead on Jun 21, 2008 20:12:37 GMT
I don't think that I would fancy butternut squash cakes either.
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Post by Plocket on Jun 21, 2008 20:58:12 GMT
Butternut squash cake? That doesn't sound quite right! As you say though, if smallest won't eat them then there's more for the rest of you. I'm so glad you like them - we do too! |
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Post by Jasmine on Jun 22, 2008 9:41:56 GMT
Apparently the butternut squash cake is a Jamie Oliver recipe but it's not in the Jamie cookbook that I have! It was very nice - quite similar to carrot cake and it has the same sort of icing.
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Post by Deleted on Jun 26, 2008 14:40:51 GMT
You'll love them Jasmine Are you going to make some then Rita? Certainly will be Plocket - but I tend to do more baking in the winter - when I can't get into the garden. ;D |
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