The hubby's birthday was a
few weeks a month ago (sorry so late!) and he LOVES carrot cake - with all capitol letters! So while browsing Better Homes and Gardens one day I came across a great recipe and pinned it. I knew I could use it for his birthday cake/cupcakes. I always ask him which he feels like - this year, cupcakes.
Carrot Cake Cupcakes with Cream Cheese Icing:
2 cups granulated sugar 1 1/3 cups vegetable oil
3 eggs, at room temperature 1 tsp pure vanilla extract
2 cups plus 1 Tbsp. all-purpose flour 2 tsp ground cinnamon
2 tsp baking soda 1 1/2 tsp kosher salt
1 pound carrots, grated 1 cup raisins (I did not include)
1 cup chopped walnuts 3/4 pound cream cheese, at room temp
1/2 pound unsalted butter, at room temp 1 tsp pure vanilla extract
1 pound confectioner's sugar, sieved 2 tbsp unsalted butter
1 cup shaved or grated carrots 3 tbsp good maple syrup
First, Preheat oven to 400 degrees. Line muffin pans with paper liners.
It's a pretty tough step, so I thought I would take a picture to show you guys. Then, gather your ingredients.
Beat the sugar, oil, and eggs together in bowl of electric mixer until light yellow.
In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt. Add dry ingredients to the wet ingredients.
Toss the carrots, raisins (if using), and walnuts with 1 tablespoon flour.
Add to the batter and mix well.
Scoop batter into the muffin cups until each is almost full.
Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean.
For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.
I uses a baggie to pipe the icing on.
Don't they just look scrumptious! I am not a big fan on cream cheese icing, but it is always a hit with friends and family.
Let look at the yummy cupcakes again, shall we?
Now I completely forgot to take pictures with the topping on them. But here is how you do it: For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and saute for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool. Garnish with big pinches of sauteed carrots.
Here is the link to the BHG recipe.
So, any thoughts about carrot cake? Cream cheese icing? Do you guys love it or hate it? I would love to hear about it!