Carrot cupcakes

Like the ubiquitous pumpkin soup, everyone has their own version of carrot cake. It's one of those perennial favourites that still makes a regular appearance on cafe menus everywhere.  A rich, moist concoction of carrots and spices, often with a cream cheese icing adding to the decadence. Maybe its lasting quality stems from the fact that it's easy to make. No creaming of sugar and butter just a quick whisk of eggs, sugar, oil and vanilla followed by a fold of flour, spices and carrots, into the oven and you're done.

Well this week we have carrots. Piles of them. I am certain they are multiplying underground everytime I turn my back. Where are the rabbits when you need them? As part of the ongoing battle to use them up; this week carrot cupcakes are on the menu for lunches and snacks.

This is the recipe I have been making for more years than I care to remember adapting the recipe to suit the moment. Sometimes I use cinnamon or a combination of cinnamon, nutmeg and cardamon with a touch of allspice. On occasion I add chopped walnuts, almonds or even hazel nuts and at other times crushed pineapple or grated apple for the non nut eaters. Each ingredient changes the flavour in subtle ways but all versions are delicious. This version uses a combination of dark muscovado and raw sugars which I think creates deeper malt and toffee undertones complimenting the spices and the natural sweetness of the carrots.

I am nearly out of cinnamon and the rules are to use what's on hand so I have again reached for the fragrant spices with rose petals to which I am rapidly becoming addicted. One sniff of the packet transports you into a heady high of spicy nirvana. Oh yeah!! Any minute the spice police will be here telling me to step away from the packet. I promise to go quietly as long as can take just one cupcake....

On a final note I think these cakes actually taste better the day after they have been made. Once iced keep refrigerated. Remove from the fridge about 15 minutes before serving.

Carrot Cupcakes

3 eggs

1/2 cup raw sugar

1/2 cup dark muscovado sugar

3/4 cup neutral flavoured oil (rice bran, sunflower, grape seed are all good choices)

1 teaspoon vanilla

3 heaped teaspoons fragrant spice with rose petals

1 1/3 cup plain flour

1 1/3 teaspoons baking powder

1 1/3 teaspoons bi carb soda

2 cups fresh grated carrot (raw)

1/3 cup crushed pineapple

1/2 cup chopped walnuts

Heat oven to 150 degrees Celsius. Sift dry ingredients and spices and set aside. Whisk eggs and sugars till frothy. Add oil and vanilla. Whisk again to combine. Fold in sifted ingredients and then add carrot, nuts and pineapple. Fold again till just combined.

Divide into 12 lightly greased muffin pans and cook for 25 to 30 minutes till tops spring back gently or skewer inserted comes out clean. Cool on a rack.

Icing

125 gms cream cheese

250 gms soft icing sugar

60 gms butter

1 teaspoon cinnamon (or vanilla)

1 1/2 tablespoons milk

Combine till smooth. Keep cool. Spoon a dessertspoon of icing onto each cake and spread with small palette knife or pipe with swirls or stars. Sprinkle a little cinnamon on top to decorate.