Carrot cupcakes with candied carrot and dill recipe

Name: Carrot cupcakes with candied carrot and dill recipe
Cook time: 1 h
Yield: 12
Cuisine: Contemporary
Ingredients: 1 tsp vanilla extract; 2½ cups grated carrot (about 3 carrots); 3 eggs, lightly beaten; 1 cup light olive oil; 1 cup almond meal; 1 cup plain flour; 2 tsp baking powder; ¾ cup brown sugar; 3 tsp ground cinnamon; ½ cup raisins; ¾ cup walnuts, chopped

Adam Liaw

April 21, 2017

Time:30 mins - 1 hourMakes:12

These fresh cupcakes are moist with carrots and dried fruit, enlivened by cinnamon and freshened with curls of candied carrot and sprigs of dill.

Ingredients

1 tsp vanilla extract
2½ cups grated carrot (about 3 carrots)
3 eggs, lightly beaten
1 cup light olive oil
1 cup almond meal
1 cup plain flour
2 tsp baking powder
¾ cup brown sugar
3 tsp ground cinnamon
½ cup raisins
¾ cup walnuts, chopped

Candied carrot

1 cup castor sugar
2 carrots, spiralised or cut into thin matchsticks

Cream cheese icing

250g cream cheese, at room temperature
1 tsp finely grated lemon rind
½ cup icing sugar, sifted
12 small sprigs of dill

Method

Step 1
Heat your oven to 170°C. Combine the wet ingredients in a large bowl, then fold in the remaining ingredients until just combined.
Step 2
Divide the mixture among a 12-hole muffin pan. Bake in the oven for 20 minutes or until an inserted skewer comes out clean. Remove from the oven and set aside to cool.
Step 3
For the candied carrot, combine the sugar and 1 cup water in a small saucepan, stirring until the sugar dissolves.
Step 4
Bring to the boil, then add the carrot and simmer for 5 minutes.
Step 5
Using a slotted spoon, remove the carrot and gently spread out onto a lined tray to cool.
Step 6
For the icing, beat the cream cheese, lemon rind and icing sugar in a bowl until light and fluffy.
Step 7
Ice the cupcakes with a spatula, then garnish with candied carrot and sprigs of dill.