Carved Carrot Rose Cupcakes

Carrot Rose Cupcakes 5So I got it into my head that I could carve carrots if I wanted to after watching this video on YouTube. Sure, I didn’t have the right knife (used my smallest utility knife that was still too large) and I’ve never had any experience carving carrots and it was rated as an Advanced Lesson. But hey, I can cut vegetables – surely I can carve a rose! It’s practically the same thing! Right?Carrot Rose Cupcakes 2

As you can see from my rather indelicate roses, no – they are not quite the same thing. I actually tried to practice a little more and try to make a more respectable specimen but failed miserably. I would like to think they still echo the vague idea of a rose, but you can be the judge of that.

Carrot Rose PrototypeMy first attempt. Very blocky result.Β 

I nearly decided not to post these up but I decided that I should show my failures as well as my successes. After all, not everything I make is going to turn out the way I want them to. In this particular case, I really do think the knife was to blame (poor workwoman blaming her tools) because the blade on mine was just too thick and wide to make cuts that were as delicate and curved as they needed to be. I might have to try to bring home a surgical scalpel next and see if that helps.

Carrot Rose Cupcakes

I still had fun and I think I will try to acquire a Thai carving knife before pursuing any more carving projects in the future. However, the cupcakes tasted great so I guess it didn’t really matter. Recipe below:

Carrot Cupcake Recipe (makes 6 cupcakes)

1 egg
1/2 cup sugar
1/4 cup oil
1/2 cup self raising flour
pinch of salt
pinch of cinnamon
3/4 cup grated carrots
1/4 cup chopped walnuts

  1. Preheat oven to 160 Celcius (fan forced)
  2. Combine all ingredients and divide into cupcake liners.
  3. Bake for 15-20 minutes until skewer comes out clean after insertion.
  4. Leave to cool completely before frosting.

Cream Cheese Frosting

1/4 cup cream cheese, softened
1/4 cup butter, softened
3/4 cup icing sugar

  1. Cream all ingredients together until light and fluffy.
  2. Transfer to piping bag with a large round tip and pipe a spiral on the cupcakes.

17 thoughts on “Carved Carrot Rose Cupcakes

    • Yes – try it out! I think you need a really fine knife to get all the cuts precise otherwise it’s not too difficult. Let me know if you do it I’d love to see it! πŸ™‚

  1. I think your presentation is one of the best in blogville.
    I love the textures and tones of your photographs and I have no doubt the quality of your bakes etc reflect this creative attention to detail.

    I subscribe to very few foodie type blogs but I liked and followed yours the moment I cam across it.
    I must be honest, I don’t try the recipes but looking at the photos is just fine.
    Super job.

  2. Ah! I tried this while in Vietnam while I was doing a cooking course. The lady was amazing- the speed at which she made carrot and tomato roses etc. I thought I would be okay at it since I have cooking experience and I do art… oh boy was I wrong! Great job… I think yours look great!

    • Thank you! Yes – it is a lot harder than it looks. I would love to get the proper knife and try my hand at it again. Maybe after all my other projects that I want to achieve… so many ideas, so little time!

    • Let me know if you try it out I’d love to see yours! πŸ™‚ I thankfully did not slice anything off in this project but I did poke myself with a toothpick on a different but possibly equally dangerous project which I will be posting up soon. Cooking is actually a very dangerous hobby!

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