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13 August 2013

Scrumptious Carrot cake (Vegetarian)

I have always loved carrot cake and its one of those things that you plan to make but never get around to.There were some left over carrots from last week that I didn't want to waste so I thought it was a perfect opportunity to get baking! This recipe is adapted from a cupcakes recipe book; it was originally a tray bake but I thought that making mini cupcakes out of it were much more fun! It is your choice what size you would like to make these though so you will need the correct size tray/ cupcake cases for your choice, this also means that cooking times will vary :) This recipe makes one tray bake but as I made mini cupcakes and they're so tempting to eat as you go along I honestly have no idea how many were made in the end.


Ingredients:
115 g self raising flour(wholemeal)
A pinch of salt
1tsp ground cinnamon
1 tsp ground nutmeg
175 g soft brown sugar (can reduce amount)
2 eggs, beaten
5 tsp sunflower/olive oil
175g finely grated carrot (3 small ones)
1 banana, chopped
1 handful walnuts, chopped

Icing:
1 tbsp plain yogurt
1.5 cups icing sugar
1 tsp vanilla essence
1 tsp lemon juice
1 handful walnuts, finely chopped



Cakes:
  1. Preheat the oven to 190'C, if needed grease a baking tray and line with greaseproof paper.
  2. Sift the flower, cinnamon and nutmeg into a bowl and stir in the brown sugar.
  3. Add the eggs and Oil.
  4. Stir in the carrots, banana and walnuts and mix well.
  5. Spoon the mixture into baking tray/cupcake cases and bake in the oven, times given are approximate so you will need to keep an eye on them. (Mini cupcakes - 25 mins, Regular cupcakes - 40 mins, tray bake - 55 mins).
  6. When cooked all the way through, take out of the oven and leave to cool for 5 mins, then transfer onto a cooling rack.
Icing:

  1. Pour the yogurt into a bowl and gradually add the icing sugar until it thickens, add the lemon juice & vanilla and stir again.
  2. Finely chop the walnuts and spread evenly on the chopping board.
  3. When the cupcakes have cooled completely, hold them by the base(upside-down) and dip the top into the icing bowl, then dip into the walnuts or spread the icing onto the cake and sprinkle with walnuts.
  4. Enjoy! Cassidy xx