Monday, 22 April 2013

Little Carrot Cakes

Hallo.



Getting straight into things, it's not may fault. I didn't do it, I swear. No, really: all holidays I wanted to write you up a nice little post, but could I? Nope.

You see, the last day of school, I had an Ancient History exam (I don't know why I took Ancient History, but I did. Back to the story), and we had to use our computers for this exam; long story short, our teacher put a program on our computers to stop us going on the internet during the exam and it was never properly taken off.

For two weeks.

Oh well. No internet for two weeks? I guess I lived...but enough about me (*she says on her own personal blog*), what did you do in the holidays? I have to say, I'm really looking forward to a day off on Anzac day - I've been at school for one week, and I already want the holidays to come again, haha :P

Well, anyway, here you guys go: I made these cupcakes ages ago, but forgot to post them, and it's such a great recipe. Like, seriously, the best carrot cake ever. Trust me!



Little Carrot Cakes
4 eggs
3/4 cup of vegetable oil
1/2 cup of applesauce
1 1/2 cups of sugar
2 teaspoons of vanilla essence
2 cups of plain flour
2 teaspoons of baking powder
2 teaspoons of bicarb soda
2 1/2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
3 cups of grated carrots (possibly about 4-6 large-ish carrots)
3/4 cup of chopped walnuts (or pecans)


  1. Beat together the eggs, oil, applesauce, sugar and vanilla with electric beaters. Slowly stir in the flour, baking powder, bicarb soda, cinnamon and nutmeg until well blended, then add the carrots and nuts.
  2. Spoon the mixture into individual patty cases, and bake in a preheated oven at 160C (fan-forced), for approximately 25-30 minutes.
  3. Ice each cupcake with a generous amount of cream cheese icing (a recipe of which you can find here).
And that's it! How easy?







(I completely forgot to watermark these pictures. Ignore my lack of professional skills...)

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