I made carrot cake cookies today from my new Martha Stewart cookie cookbook. Yummy they are, cute they are not! They got the thumbs up from multiple taste-testers. I thought this recipe would be tricky to bake and that turned out to be the case. Some cookies spread more than others and I couldn’t quite work out a way to control it. The dough needs to be chilled before baking so I tried putting balls of dough in the freezer for a little while before baking. This seemed to help a little, but I still didn’t get consistent results. Of course, I’m a bit of a perfectionist when it comes to baking! Next time I’ll probably stick to carrot cupcakes unless specifically asked for these cookies again.
Tag Archives: Carrot
This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!
Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.
Mix in 185gm melted butter and 3/4 cup of brown sugar.
Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.
Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.
Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.
When I made these carrot cakes I put some in the freezer, wrapped in cling-wrap. They defrosted well, some I left out and others I defrosted in the microwave. They still tasted fresh and delicious. The cupcakes are very yummy eaten without icing, warmed up, with some butter.
I made these for my friend Leonie’s baby shower. I didn’t use my usual, foolproof old recipe; I tried something different — “Church Picnic Carrot Cupcakes” from The Crabapple Bakery Cupcake Cookbook. To make them Leonie-friendly, I used gluten-free, self-raising flour. I really couldn’t tell, taste-wise, once they were cooked. The recipe handled the gluten-free flour well, so I definitely recommend it in that respect. The flavour was strongly influenced by the orange and lemon rind, even though I used half the recommended amount. The cinnamon taste wasn’t as strong. Like the cookbook says, a nice cupcake if you are after something not so sweet.
The recipe says it makes 24 cupcakes; I ended up with 48! I think you would need more of a Texas-sized pan or muffin pan to get only 24 cupcakes. I froze half the cakes and will update on how they survived.
I iced them with vanilla buttercream frosting, instead of cream cheese as suggested. The “carrots” I made with fondant. They were my first venture into playing with icing. Once I have some more tools, I can really have fun with it! I used fondant made by Orchard. Click here to see the Orchard range.