Fall on a Plate…

by Anne on September 28, 2010

mexican translation service

or a Cupcake takes a walk!

I have this amazing carrot cake recipe I always use and this year I tried a new version and added some pumpkin. The pumpkin made the cake very moist. You just have to lick your fingers (or the spoon) after eating!

Since I always shoot my pictures at the same place outside on my balcony, I had the idea to take one cupcake and my camera with me for a little afternoon walk with my family. So it happened that the cupcake ended up on a fence in our neighborhood. We also collected some pretty leaves and brought them home to make an autumn decoration on the plate for the cupcakes.

Carrot Cake (Cupcakes) with Pumpkin (adapted from Cynthia Barcomi’s Baking Book)

Dry ingredients

  • 1 1/2 cup (280g) flour
  • 1 1/4 cup (250g) sugar (I only use 1 cup, 200g)
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon

Liquid ingredients

  • 1 cup + 1 tablespoon (250 ml) vegetable oil
  • 3 eggs, lightly beaten

Other ingredients

  • 3/4 cup (175ml) canned pineapple, drained and puréed
  • 3/4 cup (110g) Walnuts, roughly chopped
  • 75g dried coconut flakes
  • 75g raisins
  • 200g fresh grated carrots or just 100g carrots and 100g mashed pumpkin

Preheat the oven to 375 degrees Fahrenheit (190 Celsius). If you want to make a cake grease a 10 inch (26cm) round baking pan. Or prepare your cupcake forms.

In a big bowl, mix the eggs and oil and stir in the mashed pineapples. With a wooden spoon stir in the dry ingredients just until it’s combined. Add the nuts, coconut, raisins and carrots. Don’t over mix it.

Pour dough dough in your prepared baking pan or cupcakes forms.

If you’re making a cake, bake for 50 minutes. Cupcakes need about 20 minutes. Bake till golden brown and a toothpick comes out clean.

The frosting is my basic butter cream frosting you can find here spiced with cinnamon.

Fall is here and with that cake you can munch on it!

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{ 5 comments… read them below or add one }

Pat September 28, 2010 at 10:52 pm

Wow! You are amazing…. beautiful pictures.

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Vildan Luderschmidt September 29, 2010 at 8:44 am

Liebe, liebe Anne,
ich kann es nicht abwarten zu backen…Danke schonmal im Voraus für dieses wunderbare Rezept.
Bisou
vildi

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Debby October 3, 2010 at 4:54 pm

Gorgeous pictures ! It makes me wanna bake cupcakes very very soon , those are so mouthwatering !! 🙂

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Shirley December 12, 2011 at 4:09 pm

Hi,

The recipe looks amazing – what I wanted to know is where would i be able to get Cynthia Barcomi Carrot Cake recipe in English – as well has her book. Recently went to a kids birthday party and a mother made her cake and savoury loaf and cape velvet cake to ‘die for’ and she has the recipes but they are in German.

Would love it if you could let me know where i could get that recipe in english.

Thank You
Shirley

Reply

Anne December 13, 2011 at 8:22 am

Hello Shirley,

well the carrot cake recipe is above 🙂 (I took it from her baking book in German and translated it) just fill the dough in a cake pan and bake for 50 minutes. The original recipe uses a cream cheese frosting, you can find recipes for that on the web. I just looked the book up on amazon. It seems like there is no baking books from her in English, weird..

cheers

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