Carrot Cake Cupcakes

Before I went traveling my sister and cousins who are more like my sisters than cousins decided to have one last little get together before I ventured on my way . The task was we each had to bring something and I thought what better than Carrot cake cupcakes.

I used the recipe from one of my earlier posts with  a few changes. For the recipe please check out  Cheeky Carrot Cake. This time I soaked the grated carrots in Rum and left out the walnuts. Every time I make it I try cut down the sugar even more in a bid to be healthier .It seems to be working I was told it was the best carrot cake they had ever tasted which is a massive compliment which I of course was thrilled with. So if you love Carrot cake you will love this recipe.

Cheeky Carrot Cake

                                                                                                                                 by the konstant kraver

A delicious moist carrot cake with the ever so cheeky shot of sherry which just makes all the flavours in this cake sing.

Ingredients

3 cups grated carrots

½ cup brown sugar

2 eggs

3/4 cup white sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 Tbsp Sherry

½ tsp Ginger Powder

1-1/2 cups all-purpose flour

3/4 tsp baking soda

½  tsp salt

2 tsp ground cinnamon

2/3 cup chopped walnuts

For Decoration

1/4 cup whole walnuts
3 tbsp sugar

250g cream cheese

3/4cup icing sugar

1tsp vanilla essence

¼ tsp ginger powder

1. In a medium bowl, combine grated carrots,sherry and brown sugar. Set aside for 60 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a medium size bundt tin .In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. the. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with the cream cheese frosting.
4.  Heat 3 tbsp of sugar in pan until it melts and turns into toffee. Add walnuts and coat. Turn out onto baking paper and refrigerate until the toffee sets.
5. Beat cream cheese and icing sugar until well combined.Mix in the vanilla essence and the ginger powder.
6. Spread the icing all over the cake and top with the toffeed walnuts.