As I discovered a few months ago, I really like carrot cake. I forget the occasion as to why I made these (other than the fact that I was feeling greedy) but I was able to share them around with a few people and there was nothing bad to say.
You can find the recipe in Sarah Flower’s Halogen Oven book on baking.
That photo reminds me that I’d bought a bag of carrots in Lidl and, as it usually takes me a while to get through them all, I thought that this recipe would make for a convenient excuse.
Again, I used silicone muffin or cupcakes moulds, sat on the baking tray and baked the the lot in two batches to avoid having them all mould together…
Once they were done, I put the second load in while the first batch cooled. After that, it was time for icing.
In the original recipe, it calls for the use of buttercream… I don’t know what buttercream is and I couldn’t find it even in a larger supermarket. So, in the name of simplicity, I mixed up some icing sugar following a water-based recipe on the back of the box and made a rather delicious mess!
Thanks for reading!
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Mmm, they look tasty. Buttercream is a type of icing made with 2x icing sugar to 1x butter or margarine. It’s what you often get on top of cakes. Cream cheese icing using cream cheese instead of butter in a buttercream recipe is my favourite on carrot cakes!
Ah, thank you for filling me in on the ‘mystery’ of buttercream. Had I Googled it, I probably could have made my own – but I’ll save that for next time, as I do have a couple of carrots left in the drawer! 😉