Delicious carrot cake in cupcake form with nuts and lavender cream – discover the recipe!
Ingredients
Cupcakes
- Brown sugar – 125 g
- Cinnamon – 0.25 teaspoon
- Ground nutmeg – 0.25 teaspoon
- Eggs – 3 pieces
- Carrots – 200 g
- Sunflower oil – 125 ml
- Baking powder – 1 teaspoon
- Raisins – 30 g
- Salt – a pinch
- Wheat flour – 180 g
- Pecan nuts – 50 g
Lavender Cream Cheese Frosting
- Brown sugar – 50 g
- Orange juice – 2 teaspoons
- Dried lavender – 1 teaspoon
- Cream cheese – 250 g
Preparation
Step 1: Combine Cupcake Ingredients Peel and finely grate the carrots. Coarsely chop the nuts and mix with carrots and raisins. Beat eggs, brown sugar, and salt until thick and pale. Gradually add oil while mixing. Add flour, baking powder, and spices and mix briefly. Fold in the carrot and nut mixture.
Step 2: Bake the Cupcakes Transfer the batter into 12 cupcake liners placed in a muffin tin or cupcake pan. Bake in a preheated oven at 170°C for 25-30 minutes. Allow to cool.
Step 3: Prepare Lavender Cream Cheese Frosting Crush sugar and lavender (to taste) in a mortar and pestle. Set aside 2-3 teaspoons, and mix the remaining amount with orange juice and cream cheese. Chill until ready to use. Before serving, top each cupcake with a dollop of lavender cream cheese, sprinkle with reserved sugar and lavender, and garnish with lavender flowers.
