Sunday, October 25
No mixer required for the cake, and if your a dab-hand at mixing with a whisk you may be able to do the frosting too by hand, but I don't think I could be bothered!
2 cups plain flour
1 1/2 tsp baking flour
2 tsp cinnamon
1 cup canola oil
1 cup white sugar
2 cups grated carrot
2 large apples, grated (I used one red, one green for some colour)
1 cup raisins, currants or sultanas
1/2 cup chopped walnuts or pecans
250 grams cream cheese, at room temperature
2 cups pure icing sugar, sifted
Preheat oven to 180 degrees c
Grate your carrot and apples, set aside
In another bowl, combine eggs, sugar and oil and whisk until it thickens
Add oil,egg and sugar mix to the flour mix, whisk until well combined.
Stir in carrot and apples half at a time with a spatula
Finally add raisins and nuts, stir thoroughly.
Put into cupcake papers (I have used Robert Gordon Australia Polka Dot ones here) and bake for 15-20mins - test by skewer method.
For frosting, whip the cream cheese until light and fluffy, add icing sugar one cup at a time and whip into cream cheese until well combined. Frost with piping bag or knife.
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