For my mom’s party today, I made a few cupcakes. Since we were going to have tons of chocolate, I thought I would balance things out with a “healthy” dose of carrots. I used a new carrot cake recipe I found from my All-Time Best Recipes from Cooks Illustrated.
The carrot cake recipe is as follows:
- 2 1/2 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 pound (6-7 medium) carrots, peeled
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 1/2 cups safflower, canola or vegetable oil
1. Preheat oven to 350 degrees. This is good for a 13×9 inch baking pan, but I used 2 cupcake pans to make 24 cupcakes.
2. Whisk together flour, baking power, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.
3. Shred carrots and transfer to a bowl and set aside. Mix both sugars and eggs until frothy and thoroughly combined, about 20 seconds. Then add oil through a steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer.
4. Stir in shredded carrots and dry ingredients until incorporated and no streaks of flour remain. Bake for 35-40 minutes or until toothpick or skewer comes out clean. For cupcakes, bake for approximately 15 minutes.
Once the cake or cupcakes are completely cooled, ice with the following cream cheese frosting:
- 8 ounces of cream cheese, softened but still cool
- 5 tablespoons unsalted butter, softened but still cool
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups confectioners’ sugar
To balance out all the good of the carrots, I made chocolate flower cupcakes. Instead of making these mum cupcakes from Bakingdom, I modified them into basic flowers. Darla’s death by chocolate cake recipe is a really good one and I love the texture of how the cake crumbles. Yum. Might have to go enjoy another one.