Easter Sunday was one of those days when the sky was blue, the air was warm but not too hot and the birds were singing.
At least they were around the deck at Albany Creek where we sat for a delightful family lunch. Trish kept rolling out dishes till we were all full up but the sight of these carrot cakes seemed to open up another part of my appetite. I was fascinated with the cute little carrots Trish made to decorate the cupcakes. The combination of marzipan and food colouring with tiny dill tops was very realistic. I'm sure the Easter bunny would have been jealous.
Trish's carrot cake recipe is one she has made for many years. It was given to her by the owner of a coffee shop where she often enjoyed the cake with her mother on outings. The recipe converts well into cupcakes which were deliciously moist and the cream cheese icing was just fabulous. Well done Trish!
Trish's Carrot Cupcakes
1 cup plain flour
3/4 cup castor sugar
1 teasp baking powder
3/4 teasp bicarb soda
pinch (1/2 teasp) salt
5/8 cup (140mls) olive oil
2 eggs
1 cup grated carrot
1/2 cup pineapple, drained
1/4 cup (75g) chopped walnuts
Preheat oven to 180 degrees C. Mix dry ingredients, add eggs, oil and mix well. Stir in carrots, pineapple and nuts. Bake in a greased floured tin for 1 hour (20-25 mins for cupcakes). Ice when cool.
Icing
90gm butter
90gm Philadelphia cream cheese
1/2 teasp vanilla essence
walnuts
Cream above together, ice and then decorate with the walnuts.