Friday, March 24, 2017

Carrot Cupcake

Note: This recipe is for 12 cupcakes


For the Cake

  • 1 1/2 cups of flour
  • 1 1/3 cups of confectioners sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 1/3 cup of sunflower/vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 dessertspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups of grated carrots
  • 2/3 cup of crushed walnuts

For the Frosting

  • 8 oz cream cheese
  • 6 oz unsalted butter
  • 2/3 lb confectioners sugar 

Take a large bowl, add all the sugar, oil,vanilla and eggs and beat. In another bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Add dry mixture to the wet one and beat again until it all get mixed. Lastly add walnuts and carrots and knead.
Pour the mixture in a cupcake baking pan and bake it in 400F preheated oven 10 minutes and then drop the temperature 350F and bake another 20-30 minutes. Stick a toothpick into the cake, if it is clean then it is baked, if it is not clean bake it another 10 minutes and try again.
In the meantime to prepare frosting beat butter and cream cheese and add confectioners sugar and beat again.
Take the cupcakes from the oven, let them cool down. Then put the frosting with the help of a plastic bag or a spoon.