Letter C: Carrot Cupcakes with Cream Cheese Frosting
*A quick shout out to my mom! Yesterday, she surprised me with a Martha Stewart book all about cupcakes… I think it said it had something crazy like 175 recipes! I can’t wait to get started on some of the ideas… If I had had time, I would have started baking dozens more cupcakes today and probably would have gotten to the letter O! (Well, maybe not that far because that’s a dozen letters away, but I was seriously in the baking mood! Too bad I had homework… Still, I’m glad that I at least got to write this post!) Anyways, as to be expected, the pictures are inspiring, and I only wish I had thought of some of the recipes earlier to use for even just the first 3 letters of the alphabet! I was so excited i thought I’d mention it in the blog, so thanks Mom. I love you!! <;3
And now, for the actually blog post…
Carrots? Ehhh. Cupcakes? Yum 🙂 Carrot Cupcakes…. Amazing!!! While I was pondering what recipe to do for the letter C, there were so many possibilities that it was almost impossible to choose one! Chocolate, caramel, coffee, cinnamon, carrot. However, my thinking was that I will be able to do many of these recipes later under different letters, but how would I be able to rename carrot cake? Plus, carrot cake done right is pretty hard to beat! So, I spent maybe 15 minutes searching for a simple recipe and found this treat on another blog called Pinch of Yum (http://pinchofyum.com/carrot-cake-cupcakes-with-cream-cheese-frosting). I hope you enjoy it; I promise you, I LOVED them!
Really quick, before I post the actual recipe, I’d like to point out a few things.
1) I’m pretty sure we’ve (we being either my mom or I) have tried to make a carrot cake before (I’m thinking maybe my 3rd birthday?) and, if I remember correctly, it didn’t turn out too well… but this recipe, as you will soon see and maybe try, is nice and easy!
2) Just like most other recipes that include fruits or veggies, if you bake them properly, or actually even if you overdo them by a few minutes, these cupcakes will still turn out super moist! The texture is unbeatable. 🙂
3) Plus, for all of you health people out there, it does have 1/8 of a cup of carrots in EACH cupcake! I mean the first word of the recipe is a vegetable, so it has to be healthy, right? But for your sake, use the attachment grater on your food processor or mixer, and don’t try to shred three cups of carrots by hand… I feel like that might take a while. Anyways, good luck and have fun baking this amazing recipe!!
Carrot Cake with Cream Cheese Frosting
2 cups sifted flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
3 cups grated raw carrots
1 1/3 cups vegetable oil
Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
Pour batter into greased or lined muffin tins. Fill about 3/4 of the way to the top and bake for about 15-18 minutes, or until tops have popped and spring back when you touch them.
Simple Cream Cheese Frosting
1/4 lb. butter (1 stick)
8 oz. cream cheese
2 teaspoons vanilla
3 1/2 cups powdered sugar
Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
Refrigerate and eat cold for best taste!
I actually hadn’t had carrot cake (or cupcakes) in a VERY long time, but these have easily become an all time favorite! I’ve eaten so many of these this week, and thinking about them while writing this has just made me want to have another one! Thinking back about the recipe, there are only a few things that I remember to point out. When you make the batter, it’s not that thick, so when you’re scooping it out into the liners, make sure to mix it up occasionally to keep the carrots from sinking to the bottom. Also, as you can see, I piled the icing pretty high. With this recipe, I had enough to frost 20 out of the 24 cupcakes, but for many people who don’t have quite as large of a sweet tooth as me, I think this should be plenty.
So that’s about it. The cupcakes are awesome; such a great texture, a delicious taste, and they’re also quick and easy to make! I even snuck a bite of one before I made the frosting, and they’re just like sweet muffins! I honestly could have eaten them just like that. But why would I when I could make cream cheese frosting??? YUM. If there’s such thing as a perfect cupcake (and after making this recipe, I’m pretty sure there is), it would be a carrot cupcake! Now I know that sounds like a big claim, but just try these! If after biting into this moist, sweet, clean dessert you still doubt their greatness, then, well, I’m at a loss… I guess let’s just agree to disagree. 🙂 Even so, if carrot cupcakes aren’t your cup of tea, or even if they are, please check back soon for my next post! It’s time for letter D, and I actually haven’t thought of anything to make yet. Please please please post recommendations in the comments! Until then, happy baking!
See you soon,