Monday, April 16, 2012

Crunch, Crunch, Carrot Cupcakes.

Carrots. Carrots. Carrots.

To be honest, I've never ever been a fan of this vibrant, crunchy, sweet vegetable. Adding it to cake was something that I was afraid to do. But no longer am I a carrot cake virgin. In all seriousness, putting carrots inside of a delicious cake is the only way you will ever get me to eat carrots. I mean it.

This post is dedicated to my sweetest friend, Lisa. Happy Birthday! Wishing you the best for another wonderful year! Love you : ) 

Her favorite is carrot cake, and I can't believe I've been making her everything but carrot cake for the many years I have known her. But finally, the day has come!

Enjoy my readers, this a super delicious, not-to-sweet but moist cake.

Carrot Cupcakes

Yields: 24 regular sized cupcakes, 12 jumbo sized cupcakes, or  (1) 13x9 One Layer Cake

  • 1 1/2 cups of granulated sugar
  • 1 1/2 cups oil (vegetable preferred)
  • 4 room temperature eggs
  • 2 cups of regular all purpose-flour
  • 1 1/2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of cinnamon 
  • 2 cups of grated raw carrots (I used about 4 medium sized carrots)
  • 8.75 oz. can of crushed pineapple (drained)
  • 1 cup of golden raisins
  • 1/2 cup chopped walnuts or pecans
Preheat oven to 350 F Degrees. Mix together all the wet ingredients: sugar, oil, and eggs. Set aside. In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Combine with egg mixture, until well combined - be sure not to over mix the batter. Next, add in carrots, pineapple (drained), nuts, raisins, and blend. Turn into greased and floured pan 13x9x2 pan. Bake for 35-40 minutes. Cool on wire racks. For cupcakes, line with paper liners and fill three quarters of the way up. Bake for 20-22 minutes or until toothpick inserted in the center comes out clean. For jumbo sized cupcakes, it took 25-27 minutes or until toothpick inserted in the center comes out clean.

Cream Cheese Frosting: This is a pretty simple frosting because you don't want to overpower the cake.

  • 1/2 cup of unsalted butter at room temperature
  • 8oz. package of cream cheese at room temperature
  • 1 teaspoon of vanilla
  • 2 cups of confectioners sugar, sifted
Combine the butter and cream cheese until light and fluffy for about 2 minutes. Slowly add your sugar, until it is well combined with the butter mixture. Add in vanilla and mix. Make sure cake/cupcakes are cool before frosting. (For piping onto cupcakes, you might want to double the batch of this cream cheese frosting)

*This recipe is credited to my Mom's dear friend, Nell. Thanks so much for sharing with me your book of delicious recipes! : )

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