Spiced Carrot Cupcakes

I’ve been making carrot cakes ever since I was a teen. It is wholesome, healthier than other cakes, easy to make and very tasty.

Today I used the batter to make 12 standard sized cupcakes. They go great with lemon cream cheese frosting, but I only make that on special occasions.

You will need:

3 eggs

1 cup self raising flour

1/2 cup plain flour

1 teaspoon baking soda

3/4 cup oil (can use 1/2 cup for lower fat)

1 cup brown sugar (can use 3/4 for less sweet cake)

2.5-3 cups grated carrots

1/2 cup of mixed dried fruits (or 1/4 each chopped walnuts and dried fruits)

1 teaspoon mixed spice

zest of one orange.

1.5 tablespoons vanilla sugar
To make:

Preheat your oven to 160-180 deg

Mix together eggs, oil, sugar, spice, vanilla, zest and fruit/nuts. Mix well. Add the flour/baking soda and mix until well combined. Do not over mix.

Place batter evenly into a lined 12 cupcake tray.

Bake for about 20 mins or until the cupcakes are cooked through. This is when a skewer placed in the centre comes out clean. Or it bounces back when you press on the top. Only check this after the cupcakes have risen fully and have become golden in colour.


Cookies & Cream..

Desserts don’t get much easier than this.

Choc-chip cookies,

Some whipping cream,

A couple of tablespoons of vanilla sugar,

And a bit of muscle..

I used approx 12 choc-chip cookies (you can use choc ripple cookies)

Approx 100 ml thickened cream (bulla brand)

And Hoyts vanilla sugar.

A tip for whipping cream is to use a stainless steel bowl that has been chilling in the fridge. An icy cold bowl will make whipping much easier.. especially if you do it by hand like myself.

The assembly is left to your imagination: You can sandwich the cookies with some cream, or you can crush some cookies and layer with cream.

They are best after a few hours or even ovenight in the fridge (the biscuits become cakey and delish!).. but they may not last that long : )