Friday, February 6, 2015

Friday Food for the Soul: Carrot-Orange Cupcakes with Orange Cream Cheese Frosting.

I absolutely love citrus flavors... whether its the tanginess of the lemon or the beautiful sweet aroma of the oranges... it just adds a different dimension to your cakes and bakes and even stir fries and curries!
Takes it to the next level!
Gives an exotic twist to the boring old salad dressing, or flavorful oomph to a glaze or a marinade  or an amazing kick to your frosting!
which is what I have tried here...

My take on the normal Carrot Cake with normal Cream Cheese Frosting...
just add the zest of oranges in both and you have:

Carrot-Orange Cupcakes with Orange Cream Cheese Frosting

dry ingr:
1 cup all purpose + 1 cup whole wheat flour.
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon powder
1/2 tsp grated nutmeg
1 tsp salt
sift them together at least twice so that they they get mixed well.

other ingr:
4 eggs at room temperature
3/4 cup refined oil
1 tsp vanilla essence
1 cup sugar
4 cups grated carrot
grated zest of one full orange (be careful NOT to grate the white part coz its bitter)
the zest should be about 1 tbsp

1- Preheat the oven at 180C
2- Sift all the dry ingr. like mentioned above.
3- Take two bowls... in one beat the eggs with the vanilla essence, set aside.
4- In the other bowl beat together oil and sugar till creamy
5- With the beater speed on low- add 1/3 of the flour, then 1/3 of the egg+essence mixture.
6- Keep adding the flour and the eggs alternatively, till they are all finished and just mixed.
7- Now add the carrots and blend with hand and spatula, NOT the blender.
8- Add the orange zest and mix all of them gently till everything is blended well.
Do not beat.
9- Spoon the mixture into the cupcakes till a little more than 1/2 in each cup.
10- Bake at 180C for 20 minutes, please check with a toothpick to see if done.


now for the cream cheese frosting while the cupcakes cool off.

8 oz packaged cream cheese or like me- I used one pack of Amul Cheese Spread
1 tsp vanilla essence
Grated zest of one medium sized orange
2 cups icing sugar or powdered sugar
1/4 cup of softened butter OR butter at room temperature.

1- Beat butter and cream cheese
2- Slowly add the powdered sugar and vanilla essence and the orange zest.
3- Increase the speed and beat till creamy and the sugar is well incorporated into the frosting.
4- Pipe it onto the now cooled cupcakes or if too impatient... just slather it on and enjoy!

NOTE: if baking a cake instead of cupcakes- please just change the baking time to 35 minutes.

Like I made this yummy looking simple Carrot Bundt Cake first, with the simple cream cheese frosting.... just follow the same procedure given above and omit the orange zest.

for more ideas on cakes:



  1. yummy yummmy i am drooling now at that lovely cakeeeeeeeeeeeeeeeeeeeeeeee



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