I have an abundance of carrots in the fridge at the moment and as I have some friends coming over this afternoon I decided to make cupcake versions of the Planet Cake recipe with edible fondant carrots on top.
This is such a delicious carrot cake so if you are not reaching your 5 serves of vegetables per day, I strongly suggest you give these a try 🙂
Makes 24 cupcakes
170g self raising flour
170g plain white flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon bicarb soda
200ml vegetable oil
225g soft brown sugar
4 eggs, lightly beated
125ml golden syrup
500g grated carrots
you can also add 60g chopped pecans or walnuts, but I didn’t include these because I didn’t have any in the kitchen.
Preheat the oven to 170C.
Sift flours, spices, bicarb soda and make a well in the centre. Whisk oil, eggs, sugar and golden syrup and gradually mix into the dry ingredients. Stir in carrots and nuts and spoon mixture into your cupcake cases.
Bake until the top springs back when touched (it will depend on your oven, but probably around 20mins).
Once cool, whip up 250g cream cheese and 125g icing sugar and pipe onto your cooled cupcakes.
To make the carrots, roll out some balls of orange fondant. (Apologies for the quality of these photos… they were taken with my camera early this morning!!)