It's been a while since I baked, and this was made a while back for a gathering with some friends who brought their toddlers along. I know there's a few camps about giving kids sugary stuff beyond or before a certain age. I haven't decide which camp we will be but this cup cakes has the natural sweetness of carrots and raisins, so if you decide to scale back the sugar amount in the recipe, I'm sure it will still be delicious :). Most of the 'sinful' stuff can be blamed on the icing, but this is made from cream cheese which you can lightly sweeten to 'convince it is a dessert', using the words of Jamie Oliver. This recipe is adapted from Alex Goh's Carrot Muffin recipe.
1/2 teaspoon salt
400g plain flour
3 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
220g grated carrots
115g cream cheese
50g soft butter
150g icing sugar
grated zest of one orange
- Cream the margarine, sugar, salt and honey until light and then add in one egg at a time, ensuring it is smooth and light.
- Mix the flour, baking powder, baking soda and cinnamon powder well in a bowl first, then add in to the egg mixture alternating with the milk until well-blended.
- Add in the carrots and raisins towards the end and scoop into individual muffin cups (80%) full. Bake at 190°C for 20-30 minutes.
- Prepare the icing by beating the cream cheese, butter, icing sugar and orange zest together until well mix and smooth. Ice the cup cakes when they have cooled.