And even though half of my baking pans are still in boxes and the other half are piled next to the fridge, I managed to make some carrot cake cupcakes for my co-worker's fifth year wedding anniversary.
Now I have to say that I absolutely love our new flat. It's awesome. But I don't lie, it's kind of difficult tripping over boxes to get to the bathroom and moving bags to find even the simplest of clothing. So while this recipe may not be ground breaking, it really was the bright spot in my week.
There are extras that can be added to this like nuts and seeds and pineapple, but it's just as tasty without.
CARROT CAKE RECIPE
300g Soft Brown Sugar
1 1/4C Sunflower Oil
300g Plain Flour
1tsp Bicarbonate of Soda
1tsp Baking Powder
1tsp Ground Cinnamon
2tsp Ground Ginger
50g Ground Coconut
1// Pre-heat your oven to 200°C. Put your soft brown sugar, eggs and oil into an electric stand mixer. Beat them together on medium until fully combined.
2// Add the bicarb, baking powder and spices to your mix. Make sure they are fully incorporated into your batter.
3// With the mixer still running, slowly add your flour. I like to add it half a cup at a time. If your mixture looks too wet, you can add a bit more flour but don't go too mad with this. You want a thick batter that's not too stiff.
4// Finally, add your coconut and carrots. I normally use my mixer to fold these in but you can do it by hand if you prefer.
5// Pop your mixture into cupcake liners in a cupcake tin (normal or Texas size) and pop into the over for 20 - 25 minutes. Check the middles using a knife or cake tester. When the metal comes out clean, your cupcakes are done. Let them cool completely before icing.
VANILLA FROSTING RECIPE
200g Soft Butter or Marg
1tsp Vanilla Extract
1// Pop the butter into an electric stand mixer and pop it onto medium.
2// Add your vanilla extract.
3// Slowly add the icing sugar to your butter mixture. I normally add it until the butter pulls away from the side of the bowl. Then I turn the mixer up to high and let it do it's thing for 6 minutes.
Then you're ready to ice those amazing little cupcakes.
I took these to work and had none left within about 10 minutes. Don't be surprised if you don't even get to try them before everyone else helps themselves. Seriously, make sure you keep a few for yourself.