Carrot Cake cupcakes

Both H and I love carrot cake so when I saw this recipe on Smitten Kitchen I knew I had to make them. The recipe includes the cake directions as well as cupcakes. I included cream cheese frosting recipe at the end but I omitted the maple syrup in the frosting and added vanilla instead.

ENJOY!

DSC07461

Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
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)

Directions:
Preheat oven to 350
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.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly or pipe on to cakes.
To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

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5 Comments on “Carrot Cake cupcakes”

  1. Molly Jean says:

    Oh how I love carrot cake!!! I’ve never made it myself though… this might inspire me 🙂

  2. Sara says:

    Yummy! I love carrot cake. That maple cream cheese frosting sounds great.

  3. Carrie says:

    I love carrot cake but hate how time consuming it is to do the layer cake, this would be great!

  4. Carrot cake is top on my list! Yours are super cute!!

  5. […] We found directions for this cupcakes at thesweetart.com and full recipe at lovestoeat.wordpress.com […]


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