This is another good recipe I get from the cookbook, "Easy baking" by the Australian Women's Weekly. I have never thought of orange and carrot could combine so well. I added some sultanas to add some nature sweetness for the cake. I have been making these cupcakes for the school tuckshop and fundraising and received very good feedback from them. Everyone loves the little sugared carrot on top. When you cook for other people, there is always a concern of allergies and these cupcakes are good for those people allergy to nuts as it's nut free.
Carrot and Orange Cupcakes
2/3 cup sunflower oil
3/4 cup brown sugar (I put in a little less by adding some sultanas)
1 teaspoon orange rind
1 1/2 cups grated carrot
1/4 cup sultanas
1 3/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 1/2 cups icing sugar
15g butter, melted
For the sugared carrot:
Ready made and ready roll white icing
yellow and pink colouring for the carrot
green colouring for the leaves
- Preheat oven to 180c. Line 12 hole muffin pan with paper cases.
- Beat oil, sugar, eggs and rind in a bowl with electric mixer until thick and creamy, stir in carrot and sultanas. Then sift in dry ingredients.
- Divide mixture into paper cases and bake for about 30 minutes. Cool cake onto wire rack before icing.
- Sift icing sugar in a bowl, stir in melted butter and add enough orange juice to form a spreadable paste. Spread cake with icing.
- For the sugared carrot: add the yellow and pink icing onto a small ball of the ready roll white icing, rub and knead until you get the desired orange colour. Then roll into carrot shape and using a knife to make some pattern onto the carrot. Add green colouring to a small ball of icing, then make the leaves shape and use the knife to make pattern for the leaves. Only adding a few drops of colouring at a time to get the right colour.
Source: adopted and modified from the cookbook, "Easy baking" by the Australian Women's Weekly.