Monday, October 8, 2012

Earthy Honey Carrot Cupcake

I called it earthy because of the texture and color of the final cake which turned out to be super yummy and healthy too. Carrot cakes are quite popular in UK and North America and can be found pre-packaged in a local grocery store. Carrot cake is a cake which contains carrots. It is mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake. Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipans made to look like carrots. But I am not going to do it the basic way.The twist is in the lemony and honey flavour which is added to this beautiful cake. No topping or icing for me as I like it in its basic form.


Carrot:                                1 1/2 cup (Grated)
Cake Flour:                         1 Cup
Sugar:                                  1/2 cup
Honey:                                 1/4 Cup
Butter:                                  1/2 cup
Eggs:                                    2 large
Cinnamon powder:               1 tablespoon
Walnut:                                1/4 Cup (chopped)
Vanilla essence:                    1 teaspoon    
Lemon zest:                          1 tablespoon
Lemon Juice:                        1 tablespoon
Salt:                                     1 small pinch
Baking Powder:                   1/2 tablespoon

1) Using a electric whisk combine butter and sugar till creamy and pale. Add honey and mix well.
2) Add egg one at a time whisking continuously. Add vanilla essence, lime juice and cinnamon powder. Mix all together.
3) Sieve cake flour, baking powder and salt together in a separate bowl.
4) Mix all the dry mixture and grated carrot to the wet mixture in 3 parts folding slowly. Add lemon zest and walnut, fold it again.
5) Put the cupcake wrapper into the cupcake tin and fill each of them till half.
6) Preheat the oven at 180 degree celcius.
7) Put the cake filled tin into the hot oven for 35-40 minutes until the cupcake are done and tester comes out clean.
8) Serve hot or cold with or without icing and enjoy it any time.


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