Whenever we go food shopping we over purchase carrots and that’s purely unintentional. We have a big love for carrots, especially when there’s so much more you can do to it. Apart from juicing, it also add a lovely flavour to salad, and one of many wonderful baking ingredients out there. It makes me the happiest being able to recreate something delicious. My weakness is icing, and finding the best recipe is still a quest. Although eating the cupcakes without it is not bad at all, as it’s very tasty, moist and flavourful.
3 medium size carrots,peeled
300g chopped/crushed pineapple flesh
1tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon ground
175g all purpose flour
2 medium eggs
pinch of salt
170g golden caster sugar
100ml vegetable oil
1tsp vanilla extract
a handful of pecan nuts
Cream cheese Icing:
80g butter, softened
1 tub 280g full fat cream cheese
80g icing sugar, sifted
1 drop of vanilla extract
Preheat oven to 180 degrees and lined 12 muffin cases. Carry on by peeling those carrots, grate finely and set aside.
Sift together the dry ingredients and beat the eggs and sugar in a mixing bowl until you have achieved the perfect consistency of thickness and pale mixture.
Add oil and vanilla and beat again
Slowly add the sifted dry ingredients, beat until everything is well combined. Time to add in the carrots, pineapple and a bit of roughly chopped pecans. Mix well with the batter
Divide between lined muffin cases. Baked for 25-30 minutes until golden brown. Once done, remove from the oven, leave on tray for an extra 10 minutes then move to a cooling rack to cool down completely.
For the icing, beat the softened butter with the cream cheese until well blended. Add the sifted icing sugar & vanilla extract.Time to swirl & decorate.