In collaboration with Flora.
Carrot cake is one of those ultimate comfort food cakes.
It’s incredibly tasty, moist, delicious, and with plenty of grated carrots it surely contributes to your five a day, no? It’s loaded with vegetables, surely it has to be good for you!
In this recipe I’ve teamed up with Flora to showcase their new Flora Cuisine, a mild-tasting cooking liquid blend of linseed, rapeseed and sunflower oils.
It’s perfect for frying, roasting and baking – it won’t spit or burn. As it’s lower in saturated fat than olive oil and high in omega 3, it’s a healthier choice too.
To use Flora Cuisine in your favourite recipes, swap it for the same amount of oil: for every 100g of butter or spread, use 110ml of Flora Cuisine. Simple!
The original recipe for this carrot cake comes from the Flora website. It’s made with a combination of wholemeal and plain flours, and it’s really quick and simple to make – just mix the dry ingredients together, stir in the grated carrots and beat in the eggs and Flora Cuisine. Foolproof!
The resulting bake is incredibly moist and delicious, but I thought it was missing something, so I tweaked a few things. I like sultanas and nuts in my carrot cakes, and so I recreated the recipe with a few adaptations.
I brought these carrot cake cupcakes into my place of work for donations towards our shopper bus service, and they went down an absolute treat! I know of a few people who are waiting for me to post this recipe!
Carrot Cake Cupcakes
for the carrot cupcakes
for the frosting
- 225 grams icing sugar
- 1 large lemon juice and zest
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- Preheat oven to 180C/160 C fan and line your cupcake tin with large paper cases.
- Combine the flour, sugar, cinnamon and bicarbonate of soda in a large bowl.
- Add the eggs and Flora Cuisine and beat well until combined.
- Fold in the grated carrots, sultanas and nuts.
- Spoon into your paper cases and bake for 30 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Meanwhile, zest the lemon and set the zest aside. Juice the lemon and add it to the icing sugar to make the frosting.
- Decorate the cooled cupcakes with frosting and lemon zest. Store in an airtight container.
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