Last month we were delighted to have The Bubbalino Kitchen and her sweet kids to visit. I decided to whip an old family recipe for morning tea - Carrot Cupcakes with Cream Cheese Icing. The recipe makes one large cake or a dozen cupcakes. They are beautifully moist and best eaten with a fork.
Moist Carrot Cake with Cream Cheese Icing
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 cup sugar
1/2 cup oil
2 1/2 cups grated carrot
2 tbsp softened butter
1/4 cup cream cheese
1 cup icing sugar
1/2 tsp grated lemon rind
To make cake:
Sift flour, baking powder, baking soda and cinnamon in to a bowl.
Stir in sugar.
Beat eggs and oil together in a separate bowl.
Add egg mixture and carrot into dry mixture.
Stir until combined.
Pour mixture in to a greased and lined cake tin.
Bake at 180°C for 35-40 minutes or until a skewer comes out clean.
Leave in the tin for 10 minutes before turning out on to a cooling rack
To make icing:
Beat together the butter and cream cheese until creamy.
Add icing sugar and lemon rind beating well to combine.
Ice once cake is completely cool.
To make cupcakes, divide mixture between 12 cupcake cases and decrease cooking time. I found around 20 minutes was perfect.