gallamore west: Carrot Cake Cupcakes {recipe}

Thursday, April 7, 2011

Carrot Cake Cupcakes {recipe}

I've been craving Carrot Cake forever, so last night I searched for a good, new recipe.  Just a good old fashioned recipe- one that sounded delicious, without using pineapple or mayo.  Pineapple is good, but I just wanted CARROT.  And mayo... I know it's supposed to be great in cakes, but I just can't go there. When I found Smitten Kitchen's Carrot Cake recipe, I was... well, smitten.

Carrot Cake Cupcakes {recipe from Smitten Kitchen}

Makes 24 cupcakes {plus 2 mini loaves for breakfast!}
2 teaspoons baking soda

1 teaspoon salt
2 teaspoons ground cinnamon*
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups flour
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts {optional}*
1/2 cup raisins {optional}*

Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

*I added a little extra cinnamon {about 1/2 tsp.} because I was worried that the ginger would be too strong.  It was perfect!  And I skipped the walnuts and raisins because I really just wanted carrots and no other flavors besides the spices competing for my taste buds attention.

The recipe for the maple cream cheese frosting that went with the cupcakes sounded fabulous, but I didn't have any maple syrup {pretty sure that industrial size vat of Log Cabin in the cupboard for the boys isn't really syrup, right?!} so I just made my regular cream cheese frosting:

2 boxes of softened Philadelphia cream cheese {I'm a cream cheese snob}
1 stick softened unsalted butter
4 cups powdered sugar
1 tsp. vanilla {as I'm typing this I realize I forgot to add vanilla today... oops!}
2-3 tablespoons milk 
Cream the butter and cream cheese until light and fluffy.  Slowly add in the powdered sugar, scraping down the sides of the bowl to fully incorporate.  Slowly add in the milk, one tablespoon at a time until desired consistency.  

This frosting is a little soft, so you can refrigerate it for a bit (30 minutes or so) to get it to set.  I frosted my cupcakes first today, then refrigerated them.

Just because they're Carrot Cake doesn't mean they can't be pretty so I added little white chocolate carrots I made with Wilton candy melts on top.  Our whole family loved these cupcakes.  They would be a perfect Easter Sunday dessert!
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Wendy said...

I featured your blog today, I hope that is okay! Have a great weekend :)

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HeidiAdeleSnyder said...

Is there a way to print this out?


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