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Carrot Cakes with Vanilla Icing

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Carrot Cakes with Vanilla Icing
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
281
calories
Calories
0
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Ingredients

for
15
cakes
For the cupcakes
2
¾ cup
cup
1 ¾ cups
2 teaspoons
1 teaspoon
ground cinnamon
2
carrots (coarsely grated)
1 teaspoon
1
Orange (finely grated zest)
For the cream icing
¼ cup
cream (55% fat)
2 ¼ cups
2 teaspoons
2 tablespoons
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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 cake contains
(Percentage of daily recommendation)
Calorie281 kcal(13 %)
Protein2.58 g(3 %)
Fat12.09 g(10 %)
Carbohydrates41.31 g(28 %)
Sugar added27.67 g(111 %)
Roughage0.57 g(2 %)
Vitamin A218.72 mg(27,340 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.01 mg(1 %)
Folate36.71 μg(12 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C5.48 mg(6 %)
Potassium40.24 mg(1 %)
Calcium60.26 mg(6 %)
Magnesium4.15 mg(1 %)
Iron0.73 mg(5 %)
Iodine8.6 μg(4 %)
Zinc0.11 mg(1 %)
Saturated fatty acids2.15 g
Cholesterol27.85 mg
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