Following Amani’s birthday party “Barrio Latino@Minories” her birthday celebrations was not quite completed without the cake
On Tuesday (her actual birthday) I decided to surprise her by baking my most “famous” carrot cake (“famous” simply means everyone has heard me talking about it but no one has had it for at least the past 13 years) … after baking so many carrot cakes for a Brazilian café I worked when I first arrived in London, somehow I had a super block and could never bake it again
…Until I decided to leave my fears behind and try again … this time I swapped the traditional round tray for cupcakes which was much more fun, I also changed the recipe slightly from the old one , and frankly it turned out much better, especially with the lighter icing with some twist on the original recipe, instead of full cream cheese you half the measures with yogurt …hmmm (see below full recipe)
So now I’m back in the game , I can officially bake carrot cakes again ...
2 large eggs
175g golden caster sugar
150ml sunflower oil
200g self-raising flour, sifted
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
2 medium carrots, coarsely grated
1 tsp vanilla extract
Finely grated zest of 2 lemons (save some for topping )
150g Light Soft Cheese
150g natural yogurt
100g icing sugar, sifted
Step 1.Preheat the oven to 180°C . Place 12 paper muffin cases in a muffin tin
Step 2.Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy
Step 3.Using a baking spatula gently fold in the flour, spices, grated carrot, vanilla extract and the lemon zest, until thoroughly combined. Optional you can add some nuts of your choice
Step 4.Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
For the icing :
Beat together the soft cheese , yogurt and icing sugar until smooth. Chill for 10-15 min in the fridge until ready to use.
Using a food pipe spread the icing over the cooled cakes and top with the remaining zest and some nuts