The Important Stuff

Sunday, 9 August 2015

#BWBO Week 1 - Carrot Cake Cupcakes

It has begun! The first amazing week of the Great British Bake Off saw Silver Mushroom's Bake With Bake Off competition begin. Luck for me, week 1 is always cake week, and I've had this recipe in mind for a long time. As a tried and tested favourite, it always goes down well with friends and family, and what a better way to kick off this baking extravaganza?!

I've been wary about sharing this recipe for a while, I planned to keep it as a family's secret recipe for generations ahead, but this seems like the perfect time to share it with all of you and let you try it for yourselves.

This is a relatively easy recipe but provides amazing results every time. The only part I usually struggle with is the piping, so I was pretty impressed with myself that it turned out so well after avoiding the dreaded piping bag for quite a while.

I've come across a lot of carrot cake recipes in my time, but this is the best for those with nut allergies and cake lovers who enjoy a little more moistness, DO NOT squeeze your carrots. I accidentally left them unsqueezed a few years ago and loved how moist and caramelised the carrots went so that step has been lovingly discarded.

Ingredients (for 12 cakes):

  • 130g Plain Flour
  • 1/2tsp Bicarbonate of Soda
  • 1/2tsp Baking Powder
  • 1 1/2tsp Ground Cinnamon
  • 1/2tsp All Spice
  • Pinch Of Salt
  • 215g Caster Sugar
  • 2 Eggs
  • 175ml Vegetable Oil
  • 165g Grated Carrot
  1. Preheat the over to 160C (fan oven) and arrange cake cases
  2. Sift together the flour, bicarbonate of soda, baking powder, ground cinnamon, all spice and salt into a bowl and set aside
  3. In a large bowl, whisk together the sugar and eggs until thick, creamy and pale. Slowly add the oil in a thin stream while whisking continuously
  4. Fold in the dry ingredients. Once combined, stir in the carrots
  5. Divide the batter evenly among the cake cases and bake for 20-25 minutes.
  6. Check the largest cake with a skewer, if clean, place on a wire rack to cool, if not, put the cakes back in the oven for a further few minutes

This cream cheese frosting is a perfect accompaniment to these cakes, but if you prefer, you can eat the cakes plain or with your choice of frosting.

  • 170g Cream Cheese
  • 1tbsp Soft Butter
  • 125g Icing Sugar
  • 1/2tsp Vanilla Extract
  • 1/2tsp Cinnamon
  1. Whisk the ingredients together until well combined. Add icing sugar a little at a time until sweet enough for personal preferences.
Don't forget to get involved with #BWBO with Silver Mushroom and use #TeamOffbeat to share your support!


  1. These look so yummy! It has been so long since I had carrot cake and I'm craving it now xx

  2. I've been looking for a recipe for a baking session and I'm uber glad I found this! Fab entry, now I just need to nail that cream cheese frosting. x