Lately, I have been frequenting a small little cafe that is run by a friend of mine called “More…please Eatery”, which is located on West 1st Avenue, between Pine and Fir Street (Update: it has since closed). I have no will-power at all when it comes to food and so every week, without fail, I find myself in the cafe ordering the most incredible carrot cake muffins that my friend bakes on-site. They are amazing! They are moist, flavourful and the cream cheese frosting is out of this world!
I can’t put my finger on exactly what it is that makes these cupcakes so incredible but I have definitely been inspired to try to replicate them at home. And so, I hit the internet again looking for a great carrot cake recipe. It was really difficult to make a choice as there are so many carrot cake recipes out there but I knew that I wanted to make cupcakes, rather than a large cake, so I ended up using a recipe from The Joy of Baking website.
Overall, this recipe made some really delicious, moist carrot cake muffins. They are not as good as my friends’ cupcakes, but nonetheless they are delicious. And they would want to be – it is a lot of work to make these! With all the grating, and chopping and mixing, it was a late night in the kitchen for this Greedy Guts last night!
Carrot Cupcakes with Cream Cheese Frosting – Makes 20
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup grated apple (approximately 2 large)
1/2 cup (55 grams) pecans or walnuts, coarsely chopped
1 cup (100 grams) raisins or currants
Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (220 grams) icing sugar, sifted
1 teaspoon pure vanilla extract
Carrot Cupcakes Method:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.
In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from the oven and let cool completely on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.
Recipe from the Joy of Baking website.