or a Cupcake takes a walk!
I have this amazing carrot cake recipe I always use and this year I tried a new version and added some pumpkin. The pumpkin made the cake very moist. You just have to lick your fingers (or the spoon) after eating!
Since I always shoot my pictures at the same place outside on my balcony, I had the idea to take one cupcake and my camera with me for a little afternoon walk with my family. So it happened that the cupcake ended up on a fence in our neighborhood. We also collected some pretty leaves and brought them home to make an autumn decoration on the plate for the cupcakes.
Carrot Cake (Cupcakes) with Pumpkin (adapted from Cynthia Barcomi’s Baking Book)
- 1 1/2 cup (280g) flour
- 1 1/4 cup (250g) sugar (I only use 1 cup, 200g)
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup + 1 tablespoon (250 ml) vegetable oil
- 3 eggs, lightly beaten
- 3/4 cup (175ml) canned pineapple, drained and puréed
- 3/4 cup (110g) Walnuts, roughly chopped
- 75g dried coconut flakes
- 75g raisins
- 200g fresh grated carrots or just 100g carrots and 100g mashed pumpkin
Preheat the oven to 375 degrees Fahrenheit (190 Celsius). If you want to make a cake grease a 10 inch (26cm) round baking pan. Or prepare your cupcake forms.
In a big bowl, mix the eggs and oil and stir in the mashed pineapples. With a wooden spoon stir in the dry ingredients just until it’s combined. Add the nuts, coconut, raisins and carrots. Don’t over mix it.
Pour dough dough in your prepared baking pan or cupcakes forms.
If you’re making a cake, bake for 50 minutes. Cupcakes need about 20 minutes. Bake till golden brown and a toothpick comes out clean.
The frosting is my basic butter cream frosting you can find here spiced with cinnamon.
Fall is here and with that cake you can munch on it!