Carrot Cake Cupcakes

 Today in Home Economics, we made Carrot Cake Cupcakes. In my group is Axle, Miah and Jaxon. It was a fun, quick lesson and my group cooperated and communicated really well and got the food made on time. In our cupcake we had carrot and cinnamon with cream cheese vanilla frosting. 

Sadly I couldn't try today's food again because my allergy condition, but I got my mum's thoughts on them. Her response to the cupcakes was tasty, she enjoyed it. It was very moist and soft when you bite into it. You could really taste the cinnamon and a bit of crunch of carrot. This time we added less of the salt and it made a really big difference. The appearance of the cupcakes looked great, neat and craving.  

This was our final practical cooking lesson today and I have really enjoyed doing this subject. Overall I'm happy that we ended off with a great lesson and good food, and I'm glad I chose Home Economics for one of my options.

Ingredients: 

- 1c Flour

- 3/4 c sugar

- 1 t cinnamon

- 1 t baking soda

- 1/2 t baking powder

- 1/4 t salt

- 1 1/2 c grated carrots

- 2/3 c oil

- 2 eggs, beaten

Method:

1. Preheat, oven to 180c

2. Sift flour, cinnamon, baking soda, baking powder and salt into a bowl. Add sugar.

3. In a separate large bowl, combine grated carrot and oil.

4. Slowly add the flour mixture to the carrot / oil mixture, folding gently until just combined. Add beaten eggs and gently stir through.

5. Line muffin tins with paper cases. Spoon mixture evenly into the 12 paper cases. 

6. Bake 13 minutes until golden brown and tops of cupcakes are springy.

7. Allow cupcakes to cool before icing.

8. Once they're cooled down, ice them and enjoy.

Pictures: