Updated: Nov 2, 2020
Decided to bake something today that sounds healthy (but definitely isn't)! These were super easy to make and did not require any specialist baking equipment - just a bowl, spoon, scales, and grater.
I have recently updated this recipe and have now added information about the coconut buttercream. Check it out!
113g butter (room temperature, soft enough to mix)
190g grated carrots
150g golden caster sugar
175g self-raising flour
2 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 medium eggs
100g flame raisins (or raisins/ sultanas) (more if you love them!)
60g walnuts, roughly chopped
The recipe above fills 12 muffin cases.
Optional coconut buttercream topping:
350g icing sugar
30g desiccated coconut
I created the above but did not decorate all my cupcakes, as they can be enjoyed just as they are. You may wish to add more or less coconut/ butter, depending on your taste. Keep trying as you go along.
You should be able to use a piping bag to put the buttercream on top but you may not get a smooth finish. Alternatively, just use a small knife and spread the buttercream over the cupcake. Easy peasy!
Step 1] Preheat the oven to 170C (fan) and line a muffin tray with 12 cases.
Step 2] Add the carrots, butter, and sugar to a large bowl. Mix with a wooden spoon until combined. Tip: You may find it easier to press the back of the wooden spoon against the edge of the bowl, squishing the butter into the carrots and sugar!
Step 3] Add the flour and cinnmon. Tip: If you did not have SR flour, use plain flour and 2 tsp baking powder. Mix until roughly combined.
Step 4] Add the eggs, nuts and raisins to the mixture. Mix until combined - do not overmix. Tip: Sprinkle in more flour if the mixture looks too runny.
Step 5] Divide the mixture equally between the 12 cases. Bake for around 20 minutes. If you press lightly on the top of the muffin and it springs back, they are done!
Step 6] Leave to cool in tray for 5 minutes before moving to a cooling rack. Decorate as desired.