Carrots may help you see in the dark but carrot cake has been found to help your vision even more.
Researchers at Harvard Medical School have recently discovered that baking soda has positive effects on eyes by creating molecules that may prevent or cure retinal disease. The molecules effectively regulate the amount of light absorbed by the eye, limiting the damage the process can cause. This helps stop genetic defects in the retina that may lead to blindness. This could be the research we’ve all been waiting – cake really is good for you.
So with that in mind and with Easter fast approaching, I decided to make these sweet, spiced and creamy carrot cake cupcakes with orange icing. With the help of Delicious Alchemy’s gluten-free vanilla sponge mix (review coming soon), they were easy to make and even easier to eat!
Ingredients: (makes 16-18)
For the cake:
- 1 x Delicious Alchemy’s gluten-free vanilla sponge mix
- 1 cup carrots (when grated)
- ¾ cup vegetable oil
- 2 eggs
- 1/3 cup sultanas
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
For the icing:
- ¼ cup unsalted butter
- ¾ cup cream cheese
- 5 cups icing sugar
- Zest of 1.5 large oranges
Preheat the oven to 180°C. Cut the ends off the carrots and then peel and grate them using a large holed grater.
Using an electric whisk, whisk the eggs and oil together until frothy. Fold in the Delicious Alchemy cake mix. Add the nutmeg, cinnamon, carrots and sultanas and continue to fold until mixed thoroughly.
Line a cupcake tray with cupcake cases and distribute the mixture evenly between them. Be sure to leave some room for the cakes to rise.
Bake for approximately 20 minutes or until the cakes have risen. Take the cocktail stick test – stick a cocktail stick in the middle of a cupcake and it should come out clean. When ready, remove from the oven and set aside to cool.
While you’re waiting, preparing the icing. Add the butter and cream cheese to a large bowl and mix using an electric whisk. It’s much easier if the butter is at room temperature so it’s softer and easier to blend. Add half of the orange zest. Gradually add the icing sugar and continue to mix until thick and creamy.
Allow the cupcakes to cool completely before adding the icing. Spread evenly over the cupcakes and decorate with the remaining orange zest.
Enjoy – your eyes and stomach will thank you for it!
(NOTE: cream cheese contains moderate amounts of lactose and therefore isn’t suitable for fodmappers more sensitive to this.)