Carrot Cupcakes with Lemon-Orange Frosting

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I first tried making these moreish little cakes about a month ago. They’re super moist (‘dejligt svampede ‘, as my Danish colleague said, which translates roughly into ‘nice and mushy’ – which appeared to be a good thing).

(Side note: I’ve stopped freaking out about the word moist – am I alone in that? Most people get really bummed out at the mention of the word, but I say we take it back, because it’s so useful when describing cake. I mean, what alternatives are there, really, to describe cake that isn’t dry? ‘Wet’ certainly won’t do. Neither will ‘damp’. ‘Squishy’? I really don’t think so. I say we reclaim ‘moist’, at the very least for baking purposes. End of side note.)

Aaanyways, these are super moist, super quick to make, and super easy to eat. And who doesn’t love carrot cake? I really don’t know.

The first time I made them it was without frosting, as I’m really not a fan of cream cheese frosting, and I personally think that carrot cake is so delicious on its own that it really doesn’t need any frosting to begin with. I know that to many this is a slightly controversial statement, and I know a lot of people go mad for cream cheese frosting, but… meh! I don’t know, it just doesn’t do anything for me. And neither does buttercream frosting, I find it a bit off-putting and not all that interesting-tasting… BUT – on this particular Sunday, feeling adventurous, I decided to google ‘alternatives to cream cheese frosting’, and came upon an orange frosting that uses a little bit of butter, but not enough to be off-putting to me (don’t get me wrong, I LOVE butter in cake, and on fresh bread or toast, but I just can’t see the appeal when it’s mixed into sugar and milk and vanilla, in an unbaked form…). While I really liked the orange frosting, I still didn’t find it tangy enough, so I added some fresh lemon juice, and lo and behold, it turned into a lemon-orange frosting delight! At least I think so 🙂 And my colleagues seemed to really enjoy them when I brought them into work! Though they do tend to be rather forgiving whatever type of (more or less successfully) baked good I bring in, they were especially vocal about these ones. I’ll test the few ones that are left on my friends later today.

I also decided to forego the ginger in the original recipe this time around, and upped the cinnamon content slightly – although I love ginger, I prefer my carrot cake to be a little more on the cinnamon-nutmeg side 🙂 I also swapped part of the sugar for brown sugar, I’m not sure whether I’ll do this next time, but it does add a bit of ‘oomph’. And finally, while I personally don’t think they need any frosting,
it doesn’t hurt, and this one is dreamy, adds a lovely tang and off-sets the spices in the cake nicely. If you are a die-hard fan of cream cheese frosting, I’m 100% sure the original maple cream cheese frosting from smitten kitchen will more than do the job! And if you’re into something in between a thick glaze and a buttercream frosting with a nice zing of lemon juice and orange zest, then do give this one a go 🙂

Carrot Cupcakes with Lemon-Orange Frosting
Adapted slightly from smittenkitchen

  • 250 g (2 cups) flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 300 g (1 1/2 cups) sugar
  • 100 g (1/2 cup) brown sugar
  • 300 ml (1 1/4 cup) olive oil
  • 4 large eggs
  • 3 cups finely grated carrots
  • (optional: 100 g/1 cup coarsely chopped walnuts)

Line your cupcake pans with cupcake liners, and preheat your oven to 175°C/350°F.

Peel and finely grate your carrots, and set aside.

In a large bowl, whisk together the sugar and oil until well blended. Add the eggs one at a time, whisking well.

In a medium bowl, mix together the flour, cinnamon, nutmeg, salt and baking soda. Stir the mixture into the wet ingredients, followed by the grated carrots (and nuts, if using). Scoop the batter into the muffin tins, filling the cupcake liners about 3/4.

Bake them for about 15-20 minutes, until a tooth pick comes out clean. These are almost impossible to over-bake, but you don’t want them to burn on top. I do, however, find that it’s best to err on the side of 20 minutes, to make sure the cakes aren’t too wet at the bottom (they really are extremely moist). It’s also a good idea to turn your pan around halfway through baking, to ensure the cupcakes rise evenly, and not more on one side than the other.

Let cool for five minutes in the pan, then transfer to a cooling rack and let cool completely before frosting.

Lemon-Orange Frosting
Adapted from be-ro

  • 50 g (2 ounces) butter, melted
  • zest of half an orange
  • 2 tbsp (30 ml) freshly squeezed orange juice
  • 1-2 tbsp (15-30 ml) freshly squeezed lemon juice, to taste
  • 225 g icing sugar

Beat together the melted butter, orange and lemon juice, orange zest and icing sugar, beating for a good 5 minutes or so, until the mixture becomes light and airy, and has a spreadable consistency. Set aside until the cupcakes have cooled completely, then add little dollops to each cake, spreading it out with a knife.

Makes 24-28 little cupcakes, depending on the size of your cupcake liners.

 

 

Marble Crumb Cake

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A while back, I’d planned on making a blueberry crumb cake to bring to a dinner I was going to. I was also going to make a tomato tart, and a vegan tahini and orange blossom cake. It didn’t quite work out that way, because on my way home from work, I got caught in a summer storm (told you it was a while back!) of epic proportion; it was pretty great 🙂 I love a bit of dramatic weather. I left work, and the heat and humidity hit me like a wall as soon as I left the clinically cool air conditioning of my office. Everyone was wearing shorts and skirts and mellow ‘gee it’s hot ‘ end-of-the-work-day expressions. I was  sitting on the tram, lost in thoughts about the week, when the sky went almost completely black. When the tram stopped and the doors opened to let people on and off, you could feel the drop in temperature, the wind picking up, and a sort of collective sigh of relief going through the passengers, despite the sudden darkness and promise of rain.

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I got off at my stop, and immediately big fat raindrops began to hit the hot asphalt, so I legged it to the supermarket, trying to dodge the worst of it (unsuccessfully, but gleefully – lightning and thunder overhead, and the wind making my umbrella turn inside out). I did my shopping, drenched. And legged it on home with my groceries.

But when I emptied my shopping bag, lo and behold, I’d forgotten blueberries. And the tomatoes. And also several of the ingredients for the vegan cake. It didn’t really seem all that dramatic, what with everything else in my head, so I just sort of shrugged my shoulders, and decided I’d buy a Spanish tortilla the next day, to bring to the dinner instead of the tomato tart, and, in the name of improvisation, to make the crumb cake, but to try substituting apricot jam for the blueberries (this really, really amazing apricot jam I got in Provence). But let me tell ya, it did not taste good. Way too sweet, too much lemon zest, and the jam just sort of fused itself to the crumble topping, making a sort of hard but chewy layer, rather than crispy, buttery crumbs. I must have not swirled the jam into the batter properly. But at least I learned that, were I to make it again, and this time with actual blueberries, I will definitely cut both the lemon zest and sugar quantities down a bit.

Anyways, there I was, sans (edible) cake. So I flipped through one of my baking books, and, since I’d had my heart set on crumb cake in particular, decided to try out this one recipe I’d been meaning to for years but somehow never got around to (and for which I happened to have all of the ingredients): a marble crumb cake – vanilla and cocoa pound cake with chocolate chips, and a thick layer of dark cocoa streusel on top. And thankfully, it was really good! Phew 🙂 And very, very moreish. I had a piece of it warm, at 11 pm, for testing purposes. And another for breakfast, still for testing purposes. Still good. And even though there were plenty of other desserts at the dinner the next day, there was barely any cake left over to bring home. Even my friend who doesn’t like chocolate cakes liked it. I think everyone likes crumble 🙂 I even made it again a couple of times over the following weeks ’cause I was craving the dark and not too sweet, intensely cocoa-ey streusel topping.

So here is a super comforting, super easy, and super quick-to-make cake, one that can very easily be made the day before as it doesn’t go dry. I baked it in a square baking tin, but I think next time I might try a loaf tin! I’m really into baking things in loaf tins at the moment. Like carrot cake. And this dense chocolate loaf cake.

I don’t think there are many situations or shitty weeks that can’t be made a little bit better by including cake of some sort; and if nothing else, it can’t make things worse… And the process itself, even if the result isn’t always what you’d hoped, is so soothing… at least to me. It’s the only thing that makes my mind go quiet for a bit. I’m terrible at meditation, and making my mind be still. It’s always buzzing, ah-ing and ooh-ing over something, thinking about that thing that I forgot to do, or that thing I need to do tomorrow. Or that time, 10 years ago, where I spilled coffee all over myself and the floor of a newsagent’s when trying to purchase a newspaper, by dropping said newspaper, bending over to pick up said newspaper, spilling the hot contents of the coffee I’d just purchased 5 minutes earlier all over my hand (ouch) and said newspaper. With people all around, staring. You know, stuff like that. Buzz buzz buzz. Anyways, my point: baking quietens that buzzing. And then, afterwards, there’s cake. 🙂

A friend of mine sent me this article from the guardian because it made her think of me, all about how baking is inherently feminist, even though some consider it to be a feminine cliché, a step backwards for feminism. The author posits that “Women who bake and write about it want you to understand what is impossible to understand without personal experience. They want you to know about the magic of it: how you combine a heap of powders which have no real-world meaning (to conceptualize flour, for example, feels impossible), and add something wet, and heat it up, and watch it change. There’s some power in this. And more than that: baking requires (and imbues) a kind of trust that is absent in everyday cooking.”

And I loved this sentence: “People can’t see wild yeast, even though it’s all around us all the time. Wild yeast is what is used in sourdough bread, but here’s the thing about it: you have to catch it.” 🙂 🙂 🙂
I need to start baking some bread. But in the meantime, there’s cake.

Marble (Chocolate Chip) Crumb Cake
Adapted from Dan Lepard’s recipe from How to Bake

Crumb topping:

  • 125 g flour
  • 2 tbsp unsweetened cocoa powder
  • 75 g cold butter
  • 75 g sugar (preferably light brown or unprocessed cane sugar)
  • a few good pinches of flakey sea salt

Cake batter:

  • 175 g sugar
  • 175 g butter, softened
  • 3 eggs
  • 2 tsp vanilla extract or vanilla sugar
  • 175 g flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cocoa
  • 100 g dark chocolate, chopped into medium chunks

Line a cake tin (about 20 cm/9 inches) with baking parchment, and preheat your oven to 180°C/350°F.

Make the crumb by mixing the flour, cocoa, sugar and salt together in a medium bowl, then rubbing the butter into it with your fingers. Add a few drops of cold water to the mixture to bring it together, leaving some bigger chunks in amidst the rubble-like crumbs, and set aside while you prepare the batter.

Make the batter: In a large bowl, beat together the sugar and butter till light and fluffy, then beat in the eggs one at a time, and the vanilla.

In a medium bowl, mix together flour, salt and baking powder, then beat this into the butter mix.

Spoon blobs of batter around your pan, leaving gaps, using about 3/4 of the batter. Mix the remaining 1/4 with the cocoa powder, and stir in the chocolate chunks. Spoon blobs of the chocolate batter into the pan, between the blobs of vanilla batter, then make swirls with the handle of a wooden spoon. Even the batter out a little bit but not too much. Little peaks and valleys are nice 🙂

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Bake for about 15-20 minutes, then remove from the oven and add the crumb topping. Bake for a further 15 minutes, or until a toothpick inserted in the centre of the cake comes out with no batter
on it.

Leave to cool in the tin (but be sure to taste some as soon as possible – be careful not to burn your tongue on the buttery crumb topping). I don’t like milk, but if you do, I imagine this would be very good with a glass of cold milk.

Should keep for at least a few days covered in tin foil, if you have any left over.

Travels well in the tin. Serves 8-12 people 🙂