For 8 carrot cakes (with mounds), you will need.
- 3 medium carrots
- 100g brown sugar
- 150g plain flour
- 125mls sunflower oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the avocado frosting you will need:
- 1 Avocado
- 5 tablespoons icing sugar
- 2 tablespoons Peak Evaporated Milk
- Salt (optional)
Notes about the ingredients
- Using baby carrots, to make a carrot cake, they’re the best. Carrots of fibroud are tasteless and difficult to grind and mix.
- Brown sugar adds its unique taste to the carrot cake recipe but if you do not have brown sugar, use granulated sugar.
- If you do not have cinnamon, you can skip it but make sure that you use brown sugar else this carrot cake will not be tasty.
- Peel the carrots, grate them and place them in a pan. Set aside.
- Mix the flour, cinnamon, baking powder, salt and sugar in a bowl. Set aside.
- Add the vegetable oil to the grated carrots. Mix.
- Beat the eggs in a separate bowl and add to bowl of carrots.
- Pour into a blender and blend till smooth.
- Take it out of the oven, then remove it from the muffin cups and leave to cool down.
- Pour into muffin cups.
- Bake in a preheated oven at 180C (350F) for 20 minutes.
- The carrot cake is ready when it is no longer rising and a wooden skewer comes out clean when inserted into the cake.
- Bring it out of the oven and leave to cool down then remove from the muffin cups.
For the frosting
- Peel and slice the avocado into pieces.
- Place in a flat plate and mash with a fork.
- Mix with a hand mixer till very smooth.
- Start adding the icing sugar bit by bit and mix at the same time till you get a thickness you like for your frosting. It should be as thick as custard.
- Add 1-2 teaspoons of peal milk and mix with the hand mixer. The Peak Milk gives the avocado frosting a very smooth texture.
- Scoop the avocado in a piping bag and pipe on top of the cupcakes when you’re done.