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:
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
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.