Cakes

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

cathysmaha

Moist, delicious carrot cake is always a treat and this recipe is amazing. Daughter, Megan, made this for last year’s Easter gathering and it was a hit with everyone. I can attest that it tastes just as good a day or two later.

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

INGREDIENTS:
  • Carrot Cake Cupcakes
    • 3/4 cup canola oil 
    • 1 cup packed brown sugar (190 grams)
    • 1 1/2 teaspoons vanilla
    • 2 eggs
    • 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
    • 1 cup + 2 tablespoons flour (160 grams)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger (optional)
    • 3/4 teaspoon salt (I use table salt)
  • Cream Cheese Frosting
    • 5 ounces cream cheese, softened
    • 5 tablespoons butter (I prefer salted butter), softened
    • 2 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Prep: Preheat the oven to 350 degrees. Grease a 9×9″ cake pan or muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!) 
  2. Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
  3. Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
  4. Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
  5. Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.
  6. Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

Recipe from PinchofYum

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