This is a fabulous recipe for carrot cup cakes.
I've made 4 batches in the last few days for various events as well as for lunch boxes. Just wanted to update the recipe with weights.
Plus, I don't use apple sauce, just oil. Below is the recipe as I make it:
Brazen's Carrot CakesPreheat oven to 160 degrees C
2 cups roughly chopped carrot (170 g about 4 carrots)- blitz on speed 5/6 for 5 seconds and remove.
Blitz 130g raw sugar - speed 7 for 20 seconds.
Add to
:
3 eggs
2/3 cup (100 g) oil
Blend for 15 seconds on speed 4 (I don't use butterfly). Scrape down and blend again for a further 15 seconds. Scrape once more.
Sift:
130g plain flour
70g plain wholemeal flour
1.5 tsp bicarb
1.5 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
and add to mixture in
along with the previously chopped carrots
Mix on dough setting for about 20 seconds and scrape down incorporating any flour that hasn't mixed in. Pour mixture in to a muffin tin lined with patty pans. I fill the patty pans to the top as the muffin tin is deeper than the paper patty pans.
Alternatively, pour into a ring tin.
Bake in a moderate oven, 175 degrees C, for 20 - 25 minutes or until top of cakes spring back when gently touched.
For a ring tin, bake in a moderately slow oven, 160 degrees C, for 1 hour.
I don't put nuts in, but I guess you'd chop them before the carrot. Original recipe says 1/2 cup. Could also be just sprinkled on top of frosting.
Ice with cream cheese frosting and top with little pieces of chopped Turkish apricots and a sprinkling of pepitas for that 'cafe' look.
I've edited this for some changes that I've made. Reduced oil and used a mix of wholemeal and white flour.
