Carrot cake is probably one of my favorite types of cakes to eat. Not sure what it is, but I can’t get enough of the stuff! Unfortunately, my husband is not a fan (at all); which is actually probably a good thing because I don’t make it often which makes it even more of a treat for myself. We went to St. Pete beach the other weekend for my brother in-laws birthday, and I brought these along as a birthday treat for him. Overall, I was very happy with this recipe and will definitely be making it again. This is another recipe from the fabulous Cupcakes cookbook.
Prep: 10 minutes
Cook: 20-25 minutes
Serves: 12
Ingredients:
Cupcake Batter:
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (I added this–it was not in the original recipe)
- 1-½ cups finely grated carrots
- 1 cup sugar
- ¾ cups vegetable oil
- 2 large egg, at room temperature
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
Cream Cheese Frosting:
- 12 oz cream cheese, at room temperature
- 6 tablespoon unsalted butter, at room temperature
- ½ teaspoon vanilla extract
- 1 cup confectioners’ sugar, sifted
Directions:
1. Position a rack in the middle of the oven and preheat to 350 degree’s Fahrenheit. Line a standard 12-cup muffin pan with paper or foil liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla to combine. Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20-25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
4. For the frosting: In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
Maryann @ Domestically-Speaking
These look delish! I LOVE carrot cake too & I also have a hubby that doesn't love it. Thanks for sharing!