Friday, September 23, 2011

Whoohooo carrot cupcakes!

Carrot cake is not really known in Belgium, and for once the Belgians are wrong. Carrot cake is absolutely heaven, especially these cupcakes. The frosting I used is a mixture of cream cheese and fromage blanc. If you can't find fromage blanc, feel free to use butter (at room temperature).

carrot cupcake

For the cupcake:

100 g sultanas
zest of 1 orange
Juice of ½ orange
175 g brown sugar
175 ml canola oil
3 large eggs (slightly beaten)
140 g grated carrots
175 g self raisin flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg (grinded).

One hour in advance:

Put the sultanas in a bowl together with the zest and the orangejuice and let them soak for an hour. If you don't have the time, put them in the microwave and nuke them for 1 minute (maximum!)

Mix the sugar, carrots, oil, the raisins and the juice, and the slightly beaten eggs in a large bowl. Sift in the flour, baking soda and the spices and mix with the rest of the batter.

Divide the batter over the cupcakes and let them bake in a pre-heated oven at 160° for about 20-25 minutes.

Allow to cool.

For the frosting

100 g cream cheese
100 g fromage blanc (or softened butter)
3 tbsp confectioners sugar (sifted)
2 tbsp lemon juice

Just whisk everything in a bowl and decorate the cupcakes. That's it!


  1. Glad you finally have a blog in English Ann, now I can try your recipes!