Carrots and Cinnamon as the theme for this week’s Qurator's: Hive Top Chef! | Carrots and Cinnamon! immediately brought to mind one of my favourite teatime treats – Carrot & Pecan Nut Cupcakes spiced up with powdered Cinnamon.
All I see is frosting, so where's the carrots and cinnamon?
Some like to fool themselves that Carrrot Cake is healthy as it contains:
- A vegetable - Carrots
- A healthy spice - Cinnamon
and - Pecan Nuts.
However, the sugar content AND the icing (frosting) totally obliterates any possibility of my version being healthy!
One can always use coconut sugar and omit the frosting for a guilt-free treat, but nothing wrong with having a real sweet treat now and again in my eyes!
I made these a while back and had great fun experimenting with the frosting as you can see:)
Where's the Carrots & the Cinnamon - I hear you ask again, so I will tell you right now in this recipe below!
The Recipe
Beat together:
- 2 Eggs
- 250 ml Sugar
- 200 ml Oil
- 5 ml Vanilla Essence
Sift & add:
- 375 ml Cake Wheat Flour
- 7 ml Baking Powder
- 5 ml Baking Soda
- 5 ml Cinnamon
- 2ml Salt
Add & mix:
- 375 ml raw grated Carrots
- 125 ml chopped Pecan Nuts
Here's the proof, carrots going into the batter!
Pecan Nuts are last into the mix.
Spoon batter into paper cups and bake at 180°C for approx 15-20 min.
Checking the texture, looks great!
Turn out and cool before decorating with frosting of choice.
BON APPETIT FRIENDS
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