We’ve finally reached our one year birthday just a few days ago! I had been planning to make something real special for the ‘event’, like some over the top, sugar loaded cake but alas, I completely forgot about it until it’s passed! Shame on me I know! And due to some essay writing commitments, I didn’t even get to make that dream cake I wanted and ended up making these super easy, ready in less than an hour carrot cupcakes.
I’ve been meaning to make carrot cakes for the longest time but was searching for the right recipe that didn’t require whole cupfuls of oils. I had all these ideas how I could make them low fat using yoghurt, applesauce, banana, crushed pineapple but I just didn’t know what to expect from the final product- would it be mushy? chewy? I’m so glad I finally decided to take the plunge, despite not omitting the oil entirely but placing 3 tablespoons in the batter for safe measure haha. But I’ll definitely experiment more and see if I could go with 2 tablespoons or 1 or omit it all entirely next time aroundThese were amazingly moist (from the mashed banana and crushed pineapples!) and I honestly didn’t miss all the oil from usual carrot cakes. A winner recipe and I’m glad they were because only winner recipes deserve being showcased in the big first blogaverary right?
I know you’ve probably read this a million times from other blogs out there you read, but I’m sure we all really, really mean it when we say thanks a ton for sticking around this long with us. It’s been such a lovely, inspiration-packed, fun, blogging year for me and all of you just make it a whole lot better when you leave such kind, encouraging comments that can make me smile all day. I’m so grateful to see that people other than me myself and I actually enjoy reading what I write and try out the recipes I tried and become inspired through my photos. Thank you to all my real-life friends who would always compliment on my baked creations and those who just started off liking my food album that I’ve compiled for the last 3 years on facebook. And a big thank you to other food blogs out there who had first inspired me to start this blog. The blogosphere is such a fantastic bunch of talented, kind, generous people rubbing off inspiration and passion against each other and I’m so glad to be a part of it. If you’re an avid baker and still contemplating about whether or not you start up a food blog, I say, go for it girl! (or guy!) Guy bakers are hot commodities in my humble opinion. Heh.
|Not the best froster around am I?|
I feel I’ve grown so much this past year, a large part of it from starting this blog. I’ve noticed I’ve become a much calmer, more inspired person each day (through Pinterest and Instagram too of course!) and my passion for baking just keeps on growing- I would undergo throbbing ache if I don’t bake something at least once a week. So here’s some carrot cupcakes to celebrate the one year which has passed and to many more years to come! Thank you, thank you, thank you!
1. Reserve some of the pineapple juice and place in a small bowl. Stir in the sultanas and leave to plump.
2. Preheat oven to 170C. Line a 1/3 cup capacity muffin tin with liners. In a large bowl, beat together eggs, banana, oil, sugars, maple syrup, pineapple and vanilla.
3. With a spoon, mix in one cup flour, baking soda, baking powder and cinnamon. Drain the sultanas and discard the pineapple juice. Coat with one heaped tsp of flour. Fold in carrots, sultanas and nuts. Pour evenly into 12 lined muffin tins until each cup is filled to about 3/4 full.
|No dry, dense cake here!|