Rêveuse Recipe: Carrot Cake Cupcakes

Rêveuse Recipe: Carrot Cake Cupcakes

Happy Sunday! 

The other week, we were strolling past our local bakery which made us reminisce about the delicious cakes and bread we used to get as an after school treat before our swimming lessons. Unfortunately, the 107 year old bakery recently closed due to the owners retirement. We used to lust after their light mille feuille, simple yet classic iced buns, and on the top of our list, their carrot cakes. The carrot cakes, about 38p a slice was moist in the centre, with tiny pieces of chopped walnuts and a deliciously creamy frosting, all topped off with a white chocolate, orange coloured carrot, which we would always save for last. This memory made us want to create something as good as our childhood treat, so we were excited to put carrot cake down on the Rêveuse recipe list. We decided to go with this recipe from once upon a chef, and boy does it taste delicious! Our first time was an absolute success, and the cream cheese frosting was "the icing on top of the cake". This recipe is so simple and perfect to include in your picnic hamper, we definitely recommend that you give this a go!

Recipe by onceuponachef


For the cake
3 medium sized carrots
1 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg, all spice, cloves
1/2 cup walnuts, chopped
2 eggs
3/4 cup granulated sugar
1/4 cup dark brown sugar
3/4 cup vegetable oil

For the cream cheese frosting
1/2 cup cream cheese
4 tbsp unsalted butter, softened
1 tsp vanilla extract
1 1/2 cup icing sugar
pinch of salt

SERVES: 12 cupcakes
DURATION: 1.5 hours

Whisk the flour, salt, baking soda and spices and set aside. In a food processor, blitz the carrots until very fine or you can use a grater to achieve the same results. Transfer to a small bowl and rinse the food processor as it will be needed again. 

Again in the food processor, mix the eggs and sugar. Gradually add the oil until all combined and then add it to the dry mixture. Scrape the sides to ensure all the cake mixture has fully combined. Stir in the carrots and walnuts. 

Pour into a cupcake tin and bake for 30 minutes at 180°C or until a toothpick inserted comes out clean. Let it cool on a rack whilst you make the cream cheese frosting. 

To make the frosting, combine all the ingredients together using an electric whisk and beat for 3 minutes until light and fluffy. Once the cupcakes have fully cooled down, start spreading the frosting over the top. Add some chopped walnuts for decoration. 

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