Carrot and walnut

Carrot and walnut

Georgia Glynn Smith


Quantity Ingredient
270g sunflower oil
360g light brown sugar
4 medium eggs, 2 of them separated
290g carrots, grated
150g pineapple, finely chopped
140g walnuts, chopped and toasted
290g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons ground cinnamon
pinch salt
60ml Plain syrup, lemon variation
Basic cream cheese frosting, lemon variation


  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Beat the oil and sugar until well mixed and slightly aerated. In a separate bowl, whisk the 2 whole eggs and 2 egg yolks, then add this gradually to the oil and sugar, beating on high speed. Fold the carrots, pineapple and nuts into the mixture using a metal spoon. Sift together the flour, baking powder, bicarbonate of soda and cinnamon and fold this into the batter.
  3. In a separate clean, dry bowl, whisk the egg white with the salt until soft peaks form. Mix a third of the egg white into the batter until well combined and then gently fold in the remaining egg white. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  4. Bake for 20–22 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife into the centre of each; it should come out clean.
  5. Brush the tops with the syrup while still warm. Once just warm, remove from the trays and leave to cool on a wire rack.
  6. To decorate, use the lemon cream cheese frosting and top with sugarcraft carrots.
Peggy Porschen Parlour
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