Decorated Carrot Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅞ cup light brown sugar
- 1 ¾ cups self-rising flour
- 1 tsp baking soda
- 1 tsp Mixed spice
- 2 eggs
- ⅔ cup sunflower oil
- 4 cups grated carrots
- For the cream cheese frosting
- ½ cup unsalted butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To decorate
- 12 Marzipan carrots
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the sugar, flour, bicarbonate of soda and spice in a mixing bowl.
3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the cream cheese frosting: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar, beat well, then stir in the vanilla until smooth.
6.
Spread the frosting on top of the cakes and decorate with marzipan carrots.
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