I have done this recipe a couple of times now and I love it, having a muffins but its full of goodness carrots, apples, and all those crunchy nuts and seeds. You can easily adapt it to suit your taste with the nuts and seeds that you like.
This is definitely going to be my go to healthy muffin recipe.
Makes 18-24 Muffins 200g Caster Sugar *
200g Plain Flour
100g Plain Wholemeal Flour *
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
180g Carrots, grated(about 2-3 carrots – depending on the size)
190g Apple, grated(about 2 apples)
50-80g Desiccated Coconut
100g Walnuts, chopped – plus extra for sprinkling (optional)
30g Pumpkin Seeds – plus extra for sprinkling (optional)
35g Sunflower Seeds
3 Large Eggs
250ml Vegetable Oil 1 teaspoon Vanilla Extract
Preheat your oven to Gas Mark 4. Line your muffin tray with 18-24 muffins cases. (At this stage I would start grating your carrots and apples, as this is the most time consuming)
Sift sugar, flour, cinnamon and powder into a large bowl. Add sultanas, carrot, apple, coconut and walnuts. In a separate bowl, beat together the eggs, oil and vanilla.
Add the egg and oil mix to the dry ingredients and fold until just combined – do not overmix.
Spoon the mixture into muffin cases and bake for 25 minutes or until golden brown.
*(For the mini loaves that took 35 minutes)
*Changes I made the second time
1. I lowered the sugar again, as you get a lot of sweetness from the grated apples. I wanted these muffins to be healthier, something you could eat for breakfast or as a healthy snack.
2. I did 150g each of the plain and wholemeal flour.
3. I added in an extra 1/2 teaspoon of Ground Ginger.
4. And finally instead of just making muffins I decide to make 4 mini loaves and the spare mixture made another 9 extra muffins – I thought that the mini energy loaves would be great to gifts.
Having never made a Giant Cupcake before my friends mom leant me their Giant Silicone Cupcake Mould, couldn’t wait to try it out, but what to bake…
Carrot Cake is their favourite cake which I have previously made for them so I thought that I would go for a different kind of carrot cake. My friend Ant had mention a Chocolate Carrot Cake covered in chocolate which a neighbour of his made and he loved it. It turns out that this neighbour ‘Elisia’ was actually someone who my mom went to school with… It really is a small world!
If you want to have ago at one of my other Carrot Cake Recipes here are the links; for a great for an afternoon treat you could go for the Carrot & Walnut Cake or if you fancied something a little smaller then you could go for these Carrot & Walnut Muffins which are just as delicious.
For the Sponge 6 Large Eggs
350g Caster Sugar
400ml Sunflower Oil
500g Finely Grated Carrots (about 10 medium)
400g Plain Flour
6 tablespoon Cocoa Powder
2 tablespoon Baking Powder
2 teaspoon Ground Cinnamon
2 teaspoon Ground Ginger
250g Walnut Pieces or Chopped Pecans – I used Walnuts
For the Filling and Topping 200g Unsalted Butter, very soft
200g Good-Quality Cream Cheese – I used Philadelphia Cream Cheese
1 teaspoon Vanilla Essence – I used Nielsen Massey Vanilla Extract
300g Icing Sugar, sifted
6tbsp Cocoa Powder, sifted
2tbsp Walnut Pieces or Chopped Pecans to decorate – I used Walnut pieces and White & Milk Chocolate Hearts
*Half the recipe for both the Sponge and Filling to make a 20cm (8 inch) Sandwiched Chocolate Carrot Cake*
1. Preheat the oven to Gas Mark 4, then grease and flour your Giant Cupcake Mould. If you don’t have a Giant Cupcake Mould half the recipe and grease and baseline 2 x 20cm (8 inch) round cake tins at this stage instead.
2. Put the eggs and sugar into a bowl of a food mixer and beat, using the whisk attachment, until very light and frothy. While still mixing gradually pour in the oil so it gets mixed in. Using a large metal spoon or spatula, stir in the grated carrots.
3. Sift the flour, cocoa powder, baking powder, ground cinnamon and ginger into the bowl and gently fold in. Once everything is thoroughly combined mix in the chopped walnuts.
4. Transfer the mixture into your prepared cupcake mould, until each is about two thirds full – leave it about 1.5 – 2cm from the top. (I also had some mixture leftover I was able to make about 6 small cupcakes)
Bake in the heated oven for 1 hour 15 minutes or until firm to the touch (Check the cakes after about 50 minutes and if the cakes are browning too much cover them with foil). I found that the base of my giant cupcake took longer to bake than the top halt. Turn out the sponges on to a wire rack and leave to cool completely.
Once the cake had cool both parts needed trimming so that they sat level when place on top of each other – the trimmings were delicious who this is when I actually thought my god chocolate and carrot do go together.
Chocolate Cream Cheese Frosting
Meanwhile, to make the Chocolate Cream Cheese filling and topping: put the soft butter, icing sugar, cocoa powder, cream cheese and vanilla extract into the bowl of your stand mixer and starting on a slow speed mix them together until very smooth and creamy.
Putting the Chocolate Carrot Giant Cupcake together Before I started putting my giant cupcake together I made up a bit of chocolate ganache:
100g Dark Chocolate
100ml Double Cream
Place a small heatproof over a saucepan of simmering water and gently melt the chocolate and cream together until smooth. Then remove for the heat and set aside to cool.
1. Firstly place the bottom part of your giant cupcake onto a serving plate or cake board, then cover with a thin layer of the ganache.
2. Then add some of the Chocolate Cream Cheese frosting onto the top, you can spread this on with a palette or pipe it on. Sandwich it together with the top section of the cupcake. I decided to pipe it on as I wanted to have a little practice at piping roses in anticipation of decorating the top part of my cupcake in piped roses. Another good thing about piping the frosting on was that the ganache was left untouched and I was able to put quite a fair amount on seen as the sponges were quite thick.
3. Now to cover the top part of the cupcake in a layer of chocolate ganache.
4. The next stage was to pipe roses onto the top section of the giant cupcake, then filling in any small gaps with small flowers. I added milk and white chocolate hearts around the bottom of the cupcake and then a fine dusting of gold edible glitter of the piped roses as the finishing touch.
The 8 inch Chocolate Carrot Sandwiched Cake
Place one of your sponges onto a serving plate or cake board then using about half of the Chocolate Cream Cheese to sandwich the sponges together. Once the second sponge has been added spread the rest of the frosting on top and finish off by scattering over the chopped walnuts.
The cake will taste at its best if kept for a day before cutting. Store in an airtight container and eat within 5 days. I would suggest keeping the cake in the fridge because of the Cream Cheese Frosting, then let it come to room temperature before serving.