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.