Kat Gillard’s Carrot Cupcakes

Kat Gillard’s Carrot Cupcakes
Posted November 5, 2011 by regina
"I was so honoured when The Pixel Project contacted me asking me to donate one of my favourite cupcakes to the Paint It Purple Campaign. Being a victim of domestic violence myself I know exactly what goes on and how it feels, the terror, anguish, guilt, pain and self doubt of everyday living is not one I wish on anyone and so this is one cause I could not say no to. This recipe is my best friend’s favourite, and is one of my favourite cakes too. It has also converted the non-believers, so if you don’t like, or don’t like the idea of, carrot cake I dare you to give this recipe a go. You won’t regret it." -- xxx Kat Gillard, 'Life of a Cupcake Baker' (http://lifeofacupcakebaker.com)

  • Prep Time :
    60 min
  • Cook Time :
    30 min
  • Ready Time :
    1 hour, 30 min
  • Servings
    24

Ingredients

  • 300 grams Carrots, grated
  • 100 grams Walnuts, chopped
  • 2 Eggs
  • 300 grams Soft brown sugar
  • 240 ml Sunflower oil
  • 240 grams Self-raising flour
  • 2 tsp Mixed spice
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder

Buttercream icing

  • 320 grams Unsalted Butter,
  • 600 grams Powdered/Icing Sugar
  • 4 - 5 tsp Lemon juice

Directions

To make the cupcakes:
  1. Pre-heat oven to 180 degrees Celsius/gas mark 4 and line 2 12-hole muffin tins with cupcake cases
  2. Sift dry ingredients into bowl
  3. Whisk sugar and eggs for 3-5 minutes
  4. Slowly add oil to sugar and eggs while still whisking
  5. Fold in dry ingredients until just combined
  6. Carefully fold in carrots and walnuts until evenly distributed
  7. Bake for 25-30mins or until a toothpick comes out clean
  8. Place cupcakes onto cooling rack to cool completely

To make the frosting

  1. Whisk the butter until very light in colour
  2. Add the icing sugar in small batches until fully incorporated
  3. Add the lemon juice to taste and mix in slowly
  4. If your frosting is runnier than you require, add more icing sugar

Wait for the cupcakes to cool then frost as desired, I spooned on a generous amount of frosting then dabbed it with a teaspoon to make small peaks. Dust with cinnamon or sprinkle with chopped walnuts.

Sit back with friends and family and ENJOY.