Cupcakes and Birthday Cake
Ingredients
- 200ml sunflower oil
- 3 large eggs
- 175ml runny honey
- 400g carrots, peeled and grated
- 275g self-raising flour
- 2 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 150g sultanas
- 150g walnuts, finely chopped
- 1 orange, finely grated zest only
- frosting:
- 400g full-fat cream cheese
- 50g unsalted butter, softened to room temp
- 50ml maple syrup
- method:
Preparation
Preheat the oven to 180c/160c fan and line two 20cm cake tins
Pour the oil, eggs and honey into a large mixing bowl, whisk together, then add the carrots and mix
In a separate bowl, sieve the flour, baking powder, mixed spice and cinnamon together, then add the sultanas, walnuts and orange zest and stir to coat in the flour
Gradually add the flour mixture into the carrot mixture and stir gently until combined
Divide the mixture between the tins and bake for 40 mins, covering with foil halfway to stop the top burning
Allow to cool in the tins for 5 mins, then transfer to a wire rack to cool completely
Make the frosting: place the cream cheese, butter and maple syrup in a bowl and beat until smooth
Store in the fridge until needed
Sandwich the sponges together with half of the frosting, using the remaining frosting to decorate the top
Daddelicious
