Get your veg in with carrot cake

Thursday, March 21, 2013

Part of my fundraising efforts for Rod's Racing have been selling cupcakes at work.  With the start of my IIN nutrition course, I felt inspired to tweak Nigella Lawson's recipe a bit to make it a little healthier.  Below is Carrot Cupcakes with Cream Cheese Frosting from How to be a Domestic Goddess.



<1/2 cup brown sugar and a swirl around the bottom of the bowl of maple Golden Syrup
1/4 cup sunflower oil
1/2 cup applesauce
2 large eggs
1 1/4 cups flour
1/4 cup oats
1/8-1/4 cup course bran
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon allspice
pinch of salt
1/2 teaspoon lemon juice
Zest from one satsuma
3 medium carrots (4-5 inches), grated
1/2 cup walnuts (optional)

1/2 cup cream cheese
1 cup + a little to taste confectionery (icing) sugar
1/2 teaspoon vanilla extract
walnuts to decorate

1.  Preheat oven to 400 degrees F (200 degrees C).
2.  Beat sugar, oil, and applesauce together.

3.  Add eggs, one at a time.

4.  Add flour, oats, bran, baking soda, cinnamon, allspice, salt, and zests.

5.  Fold in grated carrots and walnuts.

6.  Spoon mixture into 12 lined muffin cups.

7.  Bake for approximately 20 minutes, until a toothpick comes clean out of center.

8. While cakes cool, beat cream cheese until smooth and softened somewhat.

9.  Beat in confectionery sugar.

10.  Add vanilla to taste.

11.  I found white chocolate 'carrots' at Sainsbury's and used them and whole walnuts to distinguish which cakes had nuts.

1 comment:

  1. Yumm!! Carrot cake is my favorite. I love the texture, so I love the idea of carrot cupcakes even more!


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