Best ever Carrot Cake with Cream Cheese Frosting

"Best Ever" Carrot Cupcake with cream cheese frosting

Hey guys! This is probably one of my favourite cupcake recipes and I have made them countless times over the past year or two because they never fail to disappoint.

Now I am passing this awesome recipe on to you. Enjoy baking it!

 Based off thecakemistress.com's recipe.


 The Carrot Cupcake
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
A pinch of Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

The Cream Cheese Frosting

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp



1.) Preheat oven to 180 degrees celsius.

2.) Finely grate the carrots until you get around 2 cupfuls of grated carrots.

Fine Grated carrots & leftover carrot sticks. EAT THEM, they're healthy for you.

3.) Beat the sugar and oil together until thick

The cup of brown sugar & and oil well surrounding it.

4.) Add 1 egg at a time and keep beating until smooth

What it should look like BEATEN with 3 eggs & brown sugar with oil.

5.) Add in the Salt, Bicarb Soda, Carrots, Flour and Spices (the nutmeg & cinnamon)

 All the ingredients are now added into my mixing bowl.
I put the carrots on top as they are the hardest to mix and would be stuck at the bottom.

6.) Use an electric mixer to beat all the ingredients together until batter is well mixed and smooth. (you can mix batter together with a spoon, however this will be extremely tedious and difficult because the carrots are heavy to mix through)

7.) Place batter in paper cupcake holders in a cupcake tray.

If you don't have any paper cupcake holders, like me, you must OIL VERY WELL the cupcake baking tray using a brush. (see picture below) This is so you can take out the baked cupcake without breaking it apart.

Very well- oiled cupcake holders.
MUST DO THIS, or else cupcakes will stick to the tray and you will be VERY dissapointed.

Carrot Cupcakes ready for baking.

8.)  Bake for 15- 20 minutes until light golden, or until you poke a small stick into the cupcake (I usually use a chopstick) and no batter sticks to it.

Also, you may use your finger and press the middle of the cupcake to see if it springs back.

Note: Baking time may vary, mine took 5 minutes longer to bake. Just make sure to use the described methods above to test the cupcake. THESE TECHNIQUES APPLY TO ALL CUPCAKE BAKING.

The finished cupcakes.

BUT WAIT! The recipe is not over yet... the best part, cream cheese frosting still needs to be made.

Note: PLEASE WAIT AT LEAST 2 HOURS FOR THE CUPCAKES TO COOL OFF. If you put the frosting on straight away, it will just melt.


Circa, Wentworth Street Parramatta

        Circa has a high reputation as an excellent brunch spot, competing well against its rival cafe's in Surry Hills. Compared to Sydney's CBD, I rarely go to Parramatta so I had to see for myself if the food really matched its reputation.

        The entrance to the cafe didn't surprise me. Like most brunch spots around Sydney, they are situated in old garages or spaces that were once abandoned and now brought back to life. The artwork around the cafe brought out Sydney's cultural side which is good as we rarely get to see that in this city, compared to Melbourne.

        The inside was bustling with customers, waiters and baristas. As you can see above, the place was quite cramped but had amazing interior design all along the walls and ceiling of the cafe. Sets in a good mood and great for photography.

$4.50Iced Coffee: Pure, simple & delicious

        It was a cold day, but nothing will stop me from getting my favourite beverage from cafe's: A traditional iced coffee. When I got the coffee, I got the reaction that you guys are probably getting right now looking at the photo above: WHY IS IT SO DAMN SMALL? Iced coffees that I usually have come in a tall glass with a lot of content inside, but in Circa's case, it is all about quality, NOT quantity.

        The iced coffee was certainly delicious, as it is double ristretto based (hand pressed method of extracting the coffee, a very SHORT shot of espresso. Apparently that makes a more bold, flavoursome and less bitter taste and in this case was pressed twice). Creamy, syrupy, full bodied coffee without bitterness. Would definitely order it again!

$10: Barrosa Valley cured shultz bacon, free range egg, house made tomato & capsicum relish and aioli on shiacciata bread 

        An amazing "bacon & egg"- like sandwich, with a perfect tomato & capsicum relish spread topped by delicious Shultz Bacon (cured, smoked for 2 days SO GOOD) and free range egg.

        Probably the best bacon & egg breakfast I've ever had.

$16: Seared Atlantic salmon on butternut pumpkin & ricotta artisanal mash with a winter salad.

        The salmon was seared to perfection, light crispiness on the outside, slightly pink on the inside just the way I like it. Juicy and tender flakes of salmon.

        Butternut pumpkin & ricotta mash was incredible, an ingenious idea mixing two creamy goods together to have the perfect mash texture. I will DEFINITELY try making this dish at home!

        Salad was disappointing, too sour, not enough leafy veggies which I like in a salad.


        We finished off our brunch meal with a brownie which was so chewy and yummy on the inside and slightly crispy on the outside. Haven't had a good brownie in a long time as I've been using too many instant- mix brownies from Woolworths which aren't that great.

        Circa certainly matches its reputation as a good brunch spot, especially with its finely made coffee & a large variety of quality dishes. Next time I come, I will order their Baked Eggs- with sujuk, Danish fetta, tomato & hint of chilli w/ toast served in the pan as its one of their most popular dishes. Also, their tea is rumoured to be a speciality.

Check out their cafe & menu guys! They are serious about their coffee and food! Circa's Menu

Verdict (considering atmosphere, price, service and taste): 8.5/10

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