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I love my grandfather to bits.
He celebrated his birthday a couple of weeks back.
It wasn't a fancy event, in fact, he had it in the hospital. He went through surgery.
Anyway, he doesn't like vegetables at all.
And I thought it might be funny maybe a bit cheeky to bake him some carrot cupcakes.
He actually liked them a fair bit, wheeeeew.
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| Fresh out of the oven. |
Carrot Cupcakes
Adapted from Tasty Kitchen
For the Cupcakes:
1 3/4 cups Brown Sugar
1 1/4 cup Oil
4 Eggs
1 teaspoon Vanilla
2 cups All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoons Baking Powder
2 cups Grated Raw Carrots
1 cup Chopped Walnuts
For the Frosting:
220g Cream Cheese, Room Temperature
1 stick Butter, Room Temperature
1 teaspoon Vanilla
2-½ cups To 3 Cups Powdered Sugar
1. Preheat the oven to 175C.
2. Combine the sugar, oil, vanilla, and eggs for the cupcake batter. Sift the dry ingredients and combine.
3. Gently fold in the grated carrots and chopped walnuts, make sure you don't overbeat the mixture.
4. Line your cupcake tins or grease and flour your cake pans.
5. Spoon in your mixture. Cakes take 45mins- 1 hour. While cupcakes take around 20minutes.
6. Start your frosting by beating the butter and cream cheese together.
7. Add the vanilla.
8. Slowly beat in the powdered sugar until it reaches your desired consistency.
9. Frost the cake/ cupcakes only when they are fully cooled down.
10. Sprinkle some more walnuts on the top!
Happy baking dear readers!:)
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