Hmm, hectic week. I’ve calmed down about the work situation a bit, but it has kept me pretty busy all week. I’ve had things I’ve wanted to post about, so I’m taking the time to start the catch up, and every good catch up needs cake!
I love carrot cake. Love, love, love carrot cake. I’m not sure why, maybe it’s the cinammon, or maybe it’s the ridiculous amount of calories in cream cheese frosting, but I buy carrot cake at every available opportunity. On our holiday in Scotland last September I decided I was going to start a quest to find the best carrot cake ever; Unfortunately in the Highlands I only got the chance to sample two, both of which were pretty damn good. Since then the quest has faltered a little, but I intend to continue eating carrot cake and trying to photograph it.
Today, I finally harvested the carrots that have been growing in the garden since last summer. I left them in place so long in the hope they’d get bigger, but it was getting to the point where I want to be planting new stuff, so they came up. There were a lot, but they were pretty tiny, but I’m still impressed. Problem was, we really don’t need any more carrots right now. Brilliant, perfect excuse to make carrot cake 🙂
I haven’t made my own carrot cake in quite a while. I didn’t have all the things I needed for the actual carrot cake recipe I have, so I improvised and blended a recipe for vanilla cake and then the carroty bits from the carrot cake recipe, with a few of my own changes just for fun. By the way, when I say cake, I mean cupcakes, obviously.
So my carrot cup cake recipe is;
- In a jug mix 1 cup of soy milk with 1 teaspoon of apple cider vinegar, left for a few minutes to curdle. (I know that sounds awful but it’s the egg substitute in the vegan recipe and trust me you cannot taste any vinegar in the final product).
- In a bowl mix 1/3 cup of vegetable oil, 3/4 of a cup of sugar (I used caster, you could use granulated or, now I think about it, brown might be quite good for carrot cake) and the milk mixture together.
- Then add the dry ingredients, 1 1/4 cups flour, 2 tablespoons cornflour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
- Now for the carrot cake bits, 1/2 teaspoon cinammon, 1/2 teaspoon ginger, a tiny bit of all spice (all can be adjusted to taste, I realy like cinammon so probably put more than 1/2 tsp in), 1 teaspoon black treacle, oh yeh and 1 cup grated carrot (although in fairness, I didn’t measure out my carrot).
- Then spoon into cake cases (I use silicone cases because I don’t like waste) and bake at 190 degrees for 20 – 30 minutes. This seems like a big difference, basically the recipes say about 20 minutes but my oven is a bit weird and I had to bake mine for 30. You can tell by inserting a cocktail stick in the centre of one and seeing if it comes out clean.
- Once they’d baked and cooled I frosted them. Vegan cream cheese isn’t that easy to get hold of, so I had to go with regular frosting; 1 1/2 tablespoons of sunflower margarine and the same of vegetable fat blended together with loads of icing sugar until it tastes more like frosting than margarine. As they’re carrot cakes I finished them off with a bit of cinammon on top for prettiness.
So that’s my carrot cupcake recipe, but it’s not a hard and fast thing, it’s totally up for modification.
My sister is coming over tomorrow afternoon and I said I’d bake as she missed out last time, just in case she doesn’t fancy carrot cake I also made brownies Oops.
I will post again over the weekend. Hope you have a good one.