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Carrot cake is one of those bakes that seems to be a classic, and yet it’s not something I’ve ever made before. They were a request for a friends birthday and I was surprised at their simplicity.
I grated my carrots quite finely as I didn’t want large chunks in the cake and it worked well for me. Not as fine as a zester, but definitely smaller pieces than a standard grater would achieve.
Moisture
Carrot cakes are naturally very moist cakes. The carrots themselves add a huge amount of moisture so it’s really important to pay attention to how many other wet ingredients you add.
I mix carrot cake with a spatula rather than my electric mixer simply to help limit the amount of gluten produced in the batter. Over mixing your cakes can make them come out dense, and as too much moisture can cause this issue too, it’s really important to be concious of how much you mix.
Frosting
Cream cheese frosting is a staple for carrot cake. I like mine a little on the sweeter side so I add vanilla extract, however it’s not a requirement and it will taste great either way!
Method:
Preheat your oven to 160c Fan and line a cupcake tray with 12 cases
Grate your carrots (this can take a while so be patient)
Mix together your oil and eggs using an electric mixer or whisk
Add your carrots and sugar and mix again using your whisk
Pour in your flour, spices and bicarb and mix together by hand using a spoon or spatula. Be careful not to overmix at this stage!
Fill your cupcakes cases and bake for 22 minutes
To make your frosting, beat your butter and icing sugar together. Make sure you’re using room temperature butter and add your icing sugar in increments
Add your cream cheese and vanilla extract and mix again using an electric mixer until it’s smooth and thick
Remove your cupcakes from the oven and cook them on a cooling rack
Once completely cooled, pipe on your frosting using a star shaped tip, and sprinkle over a light dusting of cinnamon
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