Our much-adored carrot cake recipe but smaller, cuter and much less hassle - it’s a gamechanger.
I have the BEST carrot cake recipe in the world (don’t take my word for it – try it), but I’ve always kept it as a ‘special occasion’ bake. I normally bake the carrot cake in two tins and then cut each in half, which gives me a mahoosive, impressive-looking four-layer cake.
My carrot cake comes out at least once a year on my birthday – yes, I insist on baking my own birthday cake, and it’s always carrot – and occasionally for friends’ birthdays. But it takes a lot of effort. I don’t enjoy grating carrots – grating anything is probably my least favourite part of cooking. The cake needs an enormous amount of cream cheese icing, takes a long time to assemble, and gives me mild anxiety when I have to transport it.
Servings: 12 cupcakes
Keywords: Cake, Carrot, Birthday, Celebration, Cream cheese
My top carrot cake tips:
This goes for almost any sponge cake, but is extra important for cupcakes, as they dry out more easily: don’t overmix the cake batter. As soon as the ingredients are incorporated, you’re good to go. Once you’ve mixed the eggs and sugar – which need a little aeration – there really is no need for an electric whisk. I often switch to a hand whisk, or even wooden spoon.
The cupcakes will be ruined if you overcook them. Take them out the second a toothpick comes out not covered in cake mix. If in doubt, under-bake them – they’ll keep cooking after coming out of the oven, from the remaining heat
Frost when cool
This frosting is amazing, you can be generous with it. That being said, whatever you do, don’t ice the cupcakes while they’re warm. If they’re not completely cool, the heat from the cupcakes will melt the icing, causing it to seep into the sponge – this’ll give you over-sweet, stodgy/wet sponge.