Mini Carrot Cakes with Lemon Frosting

According to food historians, the origins of carrot cake were likely a type of carrot pudding enjoyed during medieval times. Later, during the Middle Ages, sweetening agents were hard to come by in Britain and quite expensive, so as a result, carrots were often used in place of sweeteners. Even though the first carrot cake recipe in the United States was in the early 1900’s, it wasn’t until the 1960’s that carrot cake began to be a more common cake in the US.

Makes 12
recipe adapted from Woman & Home magazine
print this recipe

175g (6 oz) plain flour
50g wholemeal flour
1/2 tablespoon bicarbonate of soda (baking soda)
1 tablespoon ground cinnamon
150g caster sugar
150ml light vegetable oil or other flavorless oil
2 large eggs, lightly beaten
1 tablespoon pure vanilla extract
50g chopped walnuts (optional)
50g desiccated coconut
50g sultanas
150g carrots, grated
125g tinned pineapple chunks, drained and puréed
12-hole muffin tin, lined with paper cases

Cream Cheese Frosting:
500g Philadelphia cream cheese
300g icing sugar, sifted
1 teaspoon pure vanilla extract
juice of ½ lemon

Preheat oven to 180c (350f). Sift the flour, baking soda and cinnamon with a pinch of salt, then add the sugar, vanilla, nuts, fruit and carrots. Mix the pineapple, oil and eggs together, stir into the flour mixture, then spoon into cup cake cases. Bake in the middle of the oven for 15 – 20 minutes, until risen. Remove from oven and cool. Meanwhile, to make the frosting beat the cream cheese, sugar and lemon juice together until smooth. Apply to cupcake and decorate with sprinkles.

The Culinary Chase’s Note: These delicious cupcakes are perfect with a cup of tea.  Lovely and moist!

• Tweet
• Facebook
• LinkedIn
• Tumblr
• Stumble
• Digg
• Delicious