Carrot Cakes with Vanilla Icing
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
15
- For the cupcakes
- 2 eggs
- ¾ cup caster sugar
- ⅔ cup sunflower oil
- 1 ¾ cups self-rising flour
- 2 tsps Mixed spice
- 1 tsp ground cinnamon
- 2 carrots (coarsely grated)
- 1 tsp vanilla extract
- 1 Orange (finely grated zest)
- For the cream icing
- ¼ cup cream (55% fat)
- 2 ¼ cups powdered sugar (sifted)
- 2 tsps vanilla extract
- 2 Tbsps very hot water
- To decorate
- Edible flowers (e. g. borage, cornflowers, etc.)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
2.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
3.
Gently fold in the flour, spices, grated carrot, vanilla extract and the orange zest, until thoroughly combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Place on a wire rack to cool completely.
5.
For the cream icing: beat the cream, icing sugar and vanilla with the hot water until thick, smooth and spreadable.
6.
Spread the icing on top of each cake and decorate with edible flowers.
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