Makes: 24
Ingredients:
Decoration:
· 500g Icing sugar
· 250g Unsalted butter
· Chopped Walnuts
Method:
1. Preheat Oven 180C/356F and line a bun tin (or 2) with 24 cases.
2. Wash, peel and grater your carrots and place on ample tissue paper with another on top to soak up some of the juice. Set this aside
3. Cream together the butter and sugar then add the eggs individually, thoroughly whisking after each addition.
4. Add the vanilla paste/essence if you have chosen to include it.
5. Go back to the grated carrots, squeeze off about 50% of the juice and add to mixture. (Add chopped walnuts if you want them inside, I just keep them for decoration).
6. Mix thoroughly, and then sieve the flour and mix using the folding method.
7. Use your spoon to check the dropping consistency of the batter, collect a large scoop and let it drop back off. If it takes longer than 3 seconds, begin to add your milk 1 tbsp at a time.
8. Divide the batter amongst your cases and place the tray in the middle of the oven.
9. Cook for approx. 20 minutes. Use a clean thin skewer to check if cooked. If clean remove from oven and leave to cool, if some batter sticks to the skewer place cakes back in the oven for a few minutes.
10. Leave to cool on a cooling rack for at least 10 minutes (whilst you make the icing).
11. Soften the butter and slowly stir in the icing sugar until creamy. A little drop of milk will add to the creaminess. Add any flavourings if you wish.
12. Fill a piping bag and pipe away, lightly drizzle some chopped walnuts on each cake.
Note:
Getting the balance just right with the carrots can be a tricky one, but a quick troubleshoot if you get one of the two main problems:
Too dry = Dried the carrots too much
Heavy/Dense = Too much liquid left in Carrots
Ingredients:
- 250g Unsalted butter
- 250g Light muscavado sugar
- 4 Eggs
- 1/8th Vanilla paste/dash of vanilla essence (Optional)
- 2-4 Carrots (Depending on size) - Peeled & Grated
- 1tsp Cinnamon (Optional)
- 250g Self Raising flour
- 4 tbsp Milk
Decoration:
· 500g Icing sugar
· 250g Unsalted butter
· Chopped Walnuts
Method:
1. Preheat Oven 180C/356F and line a bun tin (or 2) with 24 cases.
2. Wash, peel and grater your carrots and place on ample tissue paper with another on top to soak up some of the juice. Set this aside
3. Cream together the butter and sugar then add the eggs individually, thoroughly whisking after each addition.
4. Add the vanilla paste/essence if you have chosen to include it.
5. Go back to the grated carrots, squeeze off about 50% of the juice and add to mixture. (Add chopped walnuts if you want them inside, I just keep them for decoration).
6. Mix thoroughly, and then sieve the flour and mix using the folding method.
7. Use your spoon to check the dropping consistency of the batter, collect a large scoop and let it drop back off. If it takes longer than 3 seconds, begin to add your milk 1 tbsp at a time.
8. Divide the batter amongst your cases and place the tray in the middle of the oven.
9. Cook for approx. 20 minutes. Use a clean thin skewer to check if cooked. If clean remove from oven and leave to cool, if some batter sticks to the skewer place cakes back in the oven for a few minutes.
10. Leave to cool on a cooling rack for at least 10 minutes (whilst you make the icing).
11. Soften the butter and slowly stir in the icing sugar until creamy. A little drop of milk will add to the creaminess. Add any flavourings if you wish.
12. Fill a piping bag and pipe away, lightly drizzle some chopped walnuts on each cake.
Note:
Getting the balance just right with the carrots can be a tricky one, but a quick troubleshoot if you get one of the two main problems:
Too dry = Dried the carrots too much
Heavy/Dense = Too much liquid left in Carrots