Day 90 31 March – carrot fusion

As part of a fundraiser for the kids’ school, the PTA organises parental help to marshal at a local cycling event. The school receives $50 for every volunteer marshal. Now that is easy money! Seeing as I can’t provide my time I decided to rather bake for the cake stall the school is manning during the event. Again, easy money raised!

I found a recipe for small carrot cakes (carrot cupcakes) with a zingy cream cheese icing. It is a recipe from Nigella Lawson, one of my favourite female chefs. I love reading her cookbooks as it reads like a storybook. For those who have seen her on television you would have noticed how she speaks with great passion over the dishes she creates and that is exactly how she writes her cookbooks. It is filled with her wittiness and love for food.

This recipe was easy to put together and I enjoyed baking it more knowing it is going towards a good cause. The only change was setting the oven to 190C as our oven is a bit wonky and baking it for approximately 16 minutes instead of the full 20 minutes. What I like most about carrot cakes/muffins are the spice infusion! I often replace the cinnamon with a spice mixture of nutmeg, cardamom and cinnamon.

There’s always a reason to bake!

Carrot Cakes with Cream Cheese Icing:

For the cupcakes
100g light muscovado Sugar (you can use soft brown sugar)
175 ml of sunflower oil
2 large eggs
225 g plain flour
3/4 tsp bicarb soda
1 tsp cinnamon
pinch of salt
zest of 1/2 lemon
zest of 1/2 orange
2 medium carrots grated
scant 1/2 cup walnuts chopped 
12-cup muffin pan lined with 12 cupcake cases

For the icing
125g cream cheese
250g icing sugar sieved
1-2 tsp of lime juice
12 walut halves

Preheat the oven to 200 C. Beat sugar and oil together, then add the eggs one at a time. Add flour, baking bicarb soda, cinnamon, salt and zests, then fold in carrots and chopped walnuts. Spoon into the cupcake cases in the muffin tin and bake for 20 mins. Cool on a rack.

Beat the cream cheese until soft, beat in the icing sugar, then squeeze in the lime juice. Spread (or pipe) on the icing and place 1/2 a walnut half in the centre of each cupcake.

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