Friday, January 7, 2011

Carrot Cupcake

Carrot Cupcake with Butter Cream Cheese Frosting

Making carrot cake is quite similar to making muffins, i.e. you prepare the wet ingredients (such as eggs, sugar, milk, corn oil, melted butter) and the dry ingredients respectively, and combine them together.  The most time-consuming part is grating the carrot, if you do not have a food processor.  It took me almost 15 minutes just to grate two medium-sized carrots and leave me with a sore arm thereafter.  But the moist carrot cake is worth all the efforts!  

Interestingly, we have the Chinese-style carrot cake (萝卜糕), a steamed savory cake made of rice flour and grated radish (or daikon).  I make this steamed version more often as I can have it for breakfast, tea or at anytime of the day.  The steamed version is also healthier - far lesser fats and sugar content.  Any leftover will be used to make yummy fried carrot cake the next day.  


120g cake flour + 100g plain flour (sift together)
1.5 tsp baking powder 
1 level tsp cinnamon powder

220g grated carrot
1/2 cup raisins
1/2 cup milk 

125g butter (melted)
100ml corn oil
25ml golden syrup
150g black sugar (黑糖)
2 medium-sized eggs
1 tsp vanilla extract

1/2 cup chopped walnuts (+ 1/2 cup finely chopped walnut, sprinkle on top)

Frosting - mix together:
125g cream cheese (softened)
50g softened butter
1/2 cup icing sugar (sifted)

1/2 tsp lemon zest 1/3 tsp vanilla extract

1) Mix (A) together and set aside. 
2) Mix (B) together and set aside.
3) Mix (C) together until smooth and add flour mixture from (A).  Mix well.  
4) Add (B), chopped walnuts and mix well.
5) Pour into muffin cups (3/4 full) and bake in preheated oven at 175C for 25 minutes.  Set aside to cool before spreading frosting on top.
6) Garnish with chopped walnuts

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