Best Spiced Carrot Cake Cupcakes

Best Spiced Carrot Cake Cupcakes

Makes: 12 Cupcakes
Prep Time: 30 minutes
Bake Time: 25 minutes

1 C. Sugar
1 C. Canola Oil
1/3 C. Unsweetened Applesauce
1 Tsp. Pure Vanilla Extract
2 Eggs
1 C. Flour
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1 Tsp. Ground Cardamom
3/4 Tsp. Kosher Salt
1 1/2 C. Finely Grated Organic Carrots
1/2 + 1/4 C. Chopped Walnuts, Divided

With an electric mixer, mix sugar, oil, applesauce and vanilla until thoroughly mixed. Let sit for 10 minutes, so that the sugar has time to absorb the oil. This will ensure you don't get oily cupcakes. Next, add eggs one at a time. In a separate bowl, mix together all of the dry ingredients, except for the carrots and walnuts. Add dry mix slowly to the bowl. Be careful not to over mix. Gently fold in the carrots and walnuts.
Line muffin pan with paper liners, or else butter and flour the pan to prevent sticking. Fill to 1/2" of top. Bake at 350 degrees for 25 minutes. Test cupcakes with a toothpick, make sure toothpick comes out clean. Cool on a wire rack, and frost generously with Spiced Cream Cheese Frosting once cooled completely. Garnish tops with extra grated carrots, and reserved 1/4 C. walnuts.

Spiced Cream Cheese Frosting

Makes: Enough frosting for 12 Cupcakes, plus more to eat by itself and lick the bowl
Prep Time: 10 minutes

8 oz. Cold Cream Cheese
6 Tbs. Room-temperature Unsalted Butter
2 Tsp. Pure Vanilla Extract
1/4 Tsp. Ground Cinnamon
1/4 Tsp. Ground Cardamom
2 C. Powdered Sugar

Mix cream cheese, butter, vanilla, cinnamon and cardamom together. Slowly sift in powdered sugar. Blend until smooth.

Looking back on the first time I tried to make a carrot cake for The Boyfriend, I realize my goal of creating a three-tiered layer cake was lofty at best. I didn't own cake pans, for one, so that required a trip to Target to buy some. I also had never grated a carrot in my life. When I sat myself down in front of the couch to grate away, I got distracted watching E! and accidentally grated my finger into the carrots. I never found the little piece of finger, so disturbed, I called my Grandma for advice.
"Grammie! Help! I grated my finger into the carrots!"
"Oh, honey, don't worry," she said. "He'll never know you got a little shush in there, just don't say anything to him, and he'll be none the wiser."
Grammie could not have been more right! The Boyfriend loved the carrot cake, and my finger eventually healed.
This weekend, The Boyfriend was out of town at a wedding, and I really, really missed him. So I re-created my carrot cake recipe (minus the addition of finger) in a cupcake for him with a spiced cake and frosting. I just tried one, and trust me, these are the bomb-dot-com.
A few notes about the recipe:
1. I live at sea level (obviously you know that if you know where L.A. is) so I baked the cupcakes for 25 minutes at 350 degrees. You may need more or less depending on where you live. Keep your eyes (and nose) open. We don't want any burned cupcakes on our hands.
2. 1 1/2 cups of grated carrots = 3 large carrots grated fine, no fingers necessary
3. My recipe makes 12 with a generous amount of frosting. I don't think anyone ever needs more that 12 cupcakes unless you are making them for a bake sale.
4. I cut 1/4 of the fat from this recipe by using 1/3 cup of unsweetened applesauce. You can use 1 1/3 cups of oil if you don't have applesauce.
5. I always use full-fat cream cheese for the frosting, if you need to skimp on fat, the frosting is not the place.

1 comment :

  1. Nomnomnom love carrot cake!!! They look fab, how lovely to make them when you know he loves them!


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