Cream Cheese Frosting Recipe
Cream cheese frosting is delicious on carrot cakes and red velvet cupcakes. I find the traditional version a bit to sweet and cloying so here is my recipe.
250g (8.82 ounces) cream cheese
90g (3.17 ounces) butter
2 cups icing sugar
200g (7.05 ounces) mascapone
1 teaspoon vanilla or lemon juice
1/3 cup Sugar
1/6 cup Water
1 Carrot peeled and coarsely grated
(video directions are in the cream cheese video above) Place the sugar and water into a saucepan and stir until the sugar is dissolved. Add the carrot and stir briefly until coated in the sugar syrup and spread out. Wash down the sides of the pan with a pastry brush and boil over high heat until caramelized.
To check – take pan off the heat, place a small amount of carrot on a sheet of baking paper and once cooled it should be like sticky toffee. If it is not yet done return to heat. Once done pour whole lot onto baking paper and spread out into bite sized chunks and leave to cool. Place on top of cupcakes.
Carrot Cake Recipe
500g (17.64 ounces) carrots peeled and coarsely grated
3 large eggs
1/2 cup milk
2 cups sugar
1 cup oil
1/4 cup finely sliced candied ginger (optional)
1 cup walnuts or peacans toasted in the oven for 5 minutes at 180 deg C
3 cups plain flour
3 tsp baking powder
2 tsp cinnamon
Combine the carrot, eggs, milk sugar and oil. Mix in the ginger and nuts.
In a seperate bowl whisk or sieve the flour baking powder and cinnamon.
Fold flour into the wet mixture until just combined.
Spoon into cupcake cases and bake at 180 deg C for 20 minutes or until a skewer inserted into middle of the cupcake comes out clean.