- Indian Recipes
- World Recipes
- Quick & Easy
The first time tasted a carrot cake was at a Canadian Friend's home. They were delicious and very soon once I had chidren, these became a hit with them as well. The addition of whole wheat flour, carrots and chopped almonds, make it super delicious and can make a great after school snack.
Cream cheese goes great when you have a dinner with a few friends, just perfect for a summer picnic as well.
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup cup firmly packed light brown sugar
1/3 cup butter
2 large eggs || USE 1/2 cup yogurt OR 1/2 cup apple sauce if you want to make the eggless version of this cake.
1 cup finely shredded carrots
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup finely chopped almonds
4 ounces low-fat cream cheese,kept at room temperature
3/4 cup confectioners' sugar
1/4 teaspoon lemon or orange zest
Preheat the oven to 175 C. Line 12 standard muffin cups or 20 mini muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt and cinnamon. In a large stand mixer with the paddle attachment, combine the brown sugar, butter and eggs (add yogurt or applesauce for eggless cakes )until well combined. Add the carrots and vanilla essense. Add the flour mixture and beat until well combined. Finally stir in the chopped almonds.
Divide the batter among the muffin cups. Fill the muffin cups only to little more than the 1/2 mark. Bake until a a tester like a knife or toothpick comes out clean, about 14 minutes. Remove from the oven and allow it to cool completely.
Now using the whisk attachment of the stand mixer, beat the cream cheese, sugar and zest together until smooth and fluffy.
Once the cup cakes have cooled completelt, frost them with the above cream cheese frosting and top with a whole almond. You can store the cup cakes with and with out frosting refrigerator for later use.