The day Inger shared her recipe for carrot cake cupcakes I printed it out. And I made them that very weekend. These were so good, and received thumbs up from all the taste testers.
Head straight on to the Recipe For ♥ Carrot Cake Cupcakes ♥
I have a UK Sim Card which we have been using for years. This has proven to be the most effective way for us to communicate while we are overseas. But it has also meant carrying around two cell phones as I still need my South African one for work purposes. I was so excited when Apple released a dual sim iPhone. I upgraded with the idea of having my local number as an e-sim, and installing the UK sim. However, when I did the upgrade, the e-sim was not available for that specific model of phone. I waited until it was released and went to go and process the change, only to be told it had to be done at upgrade. A year down the line, my cell phone provider has managed to iron out the issue and one can now get the e-sim via a Sim swap.
Today’s inspirational recipe from Lavender and Lime ♥ Carrot Cake Cupcakes ♥ #LavenderAndLime Share on X
I went to their kiosk at The Mall last month to make enquiries. I was told that it is possible to do the change, and that all I would need was my ID. But, the staff could not assist me and I had to go and do it in store. Neither of these factors were an issue. I always carry my ID with me, and I could go to a store where I know there are no queues. But, as I was thanking the gentleman who helped me, he told me there is a monthly charge! Well, for R40 a month saving I don’t mind carrying around 2 phones for a couple of weeks a year. That is less irksome than paying a fee to have the privilege of an e-sim. Does your phone have dual sim capabilities, and if so, do you use them?
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Carrot Cake Cupcakes
Ingredients
For the cupcakes
- 2 eggs, lightly beaten
- 100 g coconut sugar
- 60 mls canola oil
- 60 mls buttermilk
- 5 mls vanilla extract
- 135 g flour
- 2.5 mls ground nutmeg
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 1.25 mls fine salt
- 150 g finely grated carrots
- 30 g dried blueberries
- 25 g raw walnuts, roughly chopped
For the lemon cream cheese frosting
- 115 g good quality cream cheese
- 62 g softened butter
- 150 g icing sugar, sifted
- 1 lemon, finely grated zest and 15 mls juice
Method
For the cupcakes
- Preheat the oven to 180° Celsius
- Place the eggs, sugar, oil, buttermilk and vanilla into the bowl of a stand mixer and whisk until combined
- Place the flour, nutmeg, baking powder, bicarbonate of soda and salt into a mixing bowl
- Whisk to mix then add to the stand mixer bowl and whisk until just combined
- Add the carrots, blueberries and walnuts and fold until mixed in
- Divide the batter between a 12 hole muffin tin *
- Bake for 20 minutes then remove from the oven and leave to cool in the tin
For the lemon cream cheese frosting
- Place the cream cheese and butter into a stand mixer bowl
- Beat until pale, scraping down the sides of the bowl as necessary
- Add the icing sugar, lemon zest and juice and beat on a low speed until the frosting comes together
- Increase the speed and beat until completely smooth
- Frost your cupcakes either straight from the bowl, or in a piping bag
Notes
Take a look at what was previously posted on Lavender and Lime on June 17:
- 2020: The Deck Restaurant
- 2019: Strained Yoghurt
- 2016: Groot Constantia
- 2015: L’Aspérule
- 2013: Zucchini Sourdough Bread
- 2012: Oranges and Honey: Something Savoury Challenge
- 2011: Choux Pastry
Look good
Thank you Sheree!
Hi Tandy, this is rather a delicious looking recipe. I’ve not heard of duel simcard phones. I just switch to my UK sim card when I am abroad. I get work stuff via email and not via my phone so that is fine for me.
Most of my work stuff is on WhatsApp and I have to have our UK phone on all the time as well so I will have to keep two phones going for now.
Love love love carrot cupcakes and this recipe that you shared from Inger looks fantastic. I love that she added the lemon to the cream cheese frosting.
To me, carrot cake is all about the texture, and the frosting!
Carrot cake with cream cheese icing is quite a classic. A quick google search mentions a carrot cake recipe published in France in 1827 (don’t know about the icing), medieval recipes that used carrots to make the cake sweet (before sugar was available in large quantities), similar use in wartime Britain when sugar was rationed, and a popular trend in the US in the 1960s. Always a good idea!
best… mae at maefood.blogspot.com
I will look for that recipe Mae, thank you for mentioning it.
Hi,
These look delicious. One question as they have cream cheese in the icing do they need refrigeration? Thanks for all the effort you devote to your blog and your delicious recipes. I sometimes fail to make them but love thinking about them!
Thank you for the lovely comment Merle. I didn’t refrigerate them, but if it were very hot I would probably do so.
Ottimo questo dolce alle carote!!!
Grazie mille 🙂