I really enjoy playing with recipes and new and creative combinations, some times they work and some just go in the bin, but unless you try you will never know if it will work or not. I’m generally pretty lucky, and not many go into the bin! This particular recipe has definitely topped the charts at my house and work!
Apple and carrot cupcakes with cream cheese frosting I think is probably the best combination I’ve come up with so far. Adding the apple added a unique sweetness to these already very moist spiced cakes, they are like my semi famous carrot cakes ( we at work anyway) but with an extra punch!
Carrot and apple cake is rather indulgent, so making perfect portion size cakes works a lot better when taking them into work, at least they should last until lunch time before they all disappear, Due to the moist carrots and apple and cream cheese frosting, these cakes are best kept in the fridge over night and should be eaten within 7-10 days.
When you bite into these delicious cakes, I love that you can see specks of orange from the carrots, the apple just blends in to the cake. If you like to see the carrot specks then make sure you coarsely grate the carrots, If you prefer the carrots not to be seen then finely grate the carrots and apple so the bake completely into the cakes.
300g Brown Sugar
300g Plain Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Salt
1/2 Tsp Vanilla
300g Grated Carrots
300g Grated Apple
125g Cream Cheese
In a mixing bowl add eggs, oil and brown sugar
Beat together until pale and mixed well.
Add plain flour, baking soda, baking powder, ground cinnamon, ground ginger, salt and vanilla to the mixing bowl and beat in with the oil egg mixture.
Add in grated carrots and apples to the mixing bowl.
Stir in the apple and carrots into the batter.
Scoop into cup cake cases to 2/3 full with batter.
Bake in the oven at 170c for about 20 minutes until risen and golden brown.
Beat together butter, cream cheese and icing sugar
Mix until soft peaks forms, add extra icing sugar if needed.
Spread the frosting over the cupcakes with a pallet knife and sprinkle on a little ground cinnamon over the top
Store in an air tight container & enjoy