Easter is close and I think it’s the right season for carrot cake. A while a ago I had bought some flower stencils and I haven’t had the chance to use them yet. So I decided to do some cupcakes and use the stencils for marzipan flowers.
The original recipe is from this German page and I have used it for many years. The carrot cake always turns out really well, only difference this time is that I used my silicone muffin mould. The amounts are a bit unusual since I only made half the recipe which made 7 cupcakes. I exchanged the walnuts with hazelnuts and used a bit more carrot.
62 g butter, softened (I used salted)
1 tbsp vanilla sugar
112 g brown sugar
2 small eggs
140 g grated carrots
25 g hazelnuts, chopped
50 g almond flour
25 g potato flour (or corn starch)
87 g flour
2 tsp baking powder
a bit less than 1/2 tsp of cinnamon, nutmeg and ground clove each
Preheat the oven to 175°C.
Beat the sugars, spices and the butter until everything is fluffy. Stir in the eggs. They don’t need to beaten long, just incoperate them properly into the mixture. Mix in the carrot and the hazelnuts.
Mix the flours together, add the baking powder and stir them slowly into the carrot mixture. Fill the muffin moulds a bit more than half way up and bake for around 30 minutes.
Frosting and Decoration
butter (I used salted again)
While the cupcakes are in the oven you can prepare the decoration. I took some marzipan and put a little food colouring in. Then I formed little carrots and carrot leaves. Same procedure for the flowers, except that I rolled the marzipan flat so I could use the stencil on them. The marzipan rests were formed into eggs.
When the carrot cake is done and cooling down you can make the frosting. I think I’ve said before that I am bad with weighing things. I made this frosting so often that I didn’t check the amounts I used. Naturally I made too much, so the rest will have to be frozen. I think I used around 90 g cream cheese, two tablespoons of salted butter and a bit of vanilla sugar. I then added some green food colouring and a little bit of brown so it wouldn’t be too bright.
Add powder sugar until the frosting gets firm enough to be piped. If you don’t have a piping bag you can just use a freezer bag and a star shaped tip. Pipe the frosting onto the cupcakes and decorate with the marzipan decoration. Enjoy!