LOLA’s Carrot cupcake earns a tropical label with the addition of crushed pineapple and pecan pieces. This ensures the cake is unbelievably moist, with a delicious nutty crunch. It is finished with our divine cream cheese frosting, making this less sweet than other cupcakes and perfect any time of the day. We think it’s the best carrot cake you’ll ever try.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Sift together the flour, baking powder, bicarbonate of/baking soda, ground cinnamon and salt in a bowl.
Put the eggs and sugar in a mixing bowl and beat with an electric hand mixer for 5–8 minutes or until thick and pale.
Add the oil and vanilla and beat until smooth.
Add the sifted dry ingredients and beat on low speed until combined.
Stir in the carrots, pineapple and pecans and mix well.
Divide the mixture between the muffin cases. Bake in the preheated oven for 22–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the cream cheese frosting.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Add the cream cheese and beat on low speed for 2 minutes. Gradually sift the sugar into the bowl, beating for 2–3 minutes or until incorporated and the frosting is smooth and glossy. Refrigerate for 45 minutes, or until firm enough to pipe.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with chopped walnuts.
If you can’t find crushed pineapple, use canned pineapple chunks, drain and blitz in a food processor. Squeeze out the excess moisture before using.