Carrot cake or soft carrot cake cupcakes made from grated carrots and raisins topped with a cream cheese or mascarpone frosting that I made for my daughter’s school .
* Ingredients :
*Cake
° 1 cup all-purpose flour
° 1 cup sugar
° 1 1/2 teaspoon cinnamon
° 1/2 teaspoon baking powder
° 1/2 teaspoon baking soda
° 1/2 teaspoon salt
° 1/2 cup canola or vegetable oil
° 2 eggs, beaten
° 1 teaspoon of vanilla
° 1 cup finely grated carrots
° 1 small 8 oz can of crushed pineapple, well drained
° 1/2 cup chopped pecans, toasted
° 1/2 cups raisins (optional)
*Icing
° 1/2 cup softened butter
° 2 1/2 to 3 cups caster sugar
° 2 teaspoons of vanilla
° 1 pinch of salt
° 1 8 oz pkg. Cream cheese, softened
° 1/4 cup caramel filling
° 1/3 cup finely chopped pecans (toasted)
° 12 whole toasted pecans
* Preparation:
* For the cake
Preheat the oven to 180 ° C and line muffin pan with paper liners .
In a large bowl, combine the sugar, flour, baking powder, baking soda, salt and cinnamon. Make a well in the middle and add the oil, eggs and vanilla and mix well.
Stir in carrots, pineapple, raisins and nuts until well combined.
Fill out cupcake liner 3/4 full with batter.
Bake for 18 to 20 minutes.
Allow cupcakes to cooled totally before frosting.
* For the icing
With an electric mixer , beat the butter, 2 1/2 cups of the sugar, the vanilla and the salt at low speed for about 2 minutes.
Continue to whisk for a few minutes until the mixture becomes light and fluffy. Join cream cheese two ounces and whisk 3 more min . Join more powdered sugar if wanted to thick the frosting.
Fill a pastry bag with icing. Put icing on cupcakes.
ENJOY!
