Carrot Cakes

This Saturday we were invited to the wedding of two of Jake’s friends from University. Having not been to a wedding for about ten years I was pretty excited. The bride was beautiful, the venue delightful, and the hand-made favours we got to take home were the stars of the tables.

For one of my university modules, we needed to use the rapid prototyping machines, otherwise known as laser cutters, CNC routers, 4-axis milling machines, just a load of awesome kit if you know how to use it. We were given pretty much free rein on what we could make, so naturally I made a cake stand.

You’ll see where I’m going with this…… I wanted to make some cakes to adorn my cake stand and we had an abundance of carrots in the fridge, so carrot cakes it had to be. So here we have my homemade cake stand, with my homemade cakes, topped with the handmade favours from the wedding.

dairy free carrot cakes

Carrot cakes with Orange buttercream, makes 24 fairy cakes, or 12-18 regular cupcakes. (Adapted from The Primrose Bakery Book)
225g grated carrots
130g raisins
2 large eggs
130g caster sugar
120ml sunflower oil
½tsp vanilla extract
2 tsp fresh orange zest
120g plain flour
1tsp bicarbonate of soda
1tsp cinnamon
pinch of salt

Preheat the oven to 190°C, or 170°C for a fan oven. Line two muffin tins with cases (either fairy cases of muffin).

Combine the carrots and raisins in a large bowl and set aside.

In a stand mixer, or other bowl with an electric whisk, beat together the eggs and sugar for several minutes until creamy. Carefully add the oil, vanilla and orange zest and beat well.

Sift the flour, bicarbonate of soda, salt and cinnamon together into a separate bowl, and gradually add it to the egg mixture, beating well after each addition. Pour this mixture into the bowl of carrots and mix with a wooden spoon or spatula until well incorporated.

Fill each case with a large tablespoon for fairy cakes, or for regular cupcakes fill each case two thirds full. Bake for 15 minutes for fairy cakes, 20-25 for cupcakes, until risen and golden.

Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.

Orange buttercream
500g icing sugar
160g Trex
3tbsp orange zest and a squeeze of orange juice
50ml almond milk

In a stand mixer, beat the Trex momentarily so that it’s smooth. Add half the icing sugar and beat well, add the rest of the icing sugar, the orange zest and juice and a dribble of milk and beat well. Add more milk as necessary to make a smooth fluffy buttercream. Use a large open star tip to pipe onto the cupcakes.





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One thought on “Carrot Cakes

  1. […] the day uneaten, it’s pretty obvious they weren’t a hit. I’m pleased to say the carrot cupcakes were a successful lunchbox addition. Let’s see how lemon basil cupcakes go […]

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