I love carrot cake and a while ago I made this most amazing moist scrumptious carrot cake with a cream cheese frosting. Tonight I made my awesomeChicken and Dumplings and had some left over carrots. I decided to make my moist carrot cake but then realized I would not eat the whole cake. I knew I could bring it into work but decided it would just be a hassle to transport. Instead I decided to take my recipe and make it into cupcakes. They turned out just as delicious and moist as my cake. I topped them with my favorite cream cheese frosting and made a cute little carrot design to add style.
I hope you all enjoy this recipe as much as my mom and dad, and hopefully everyone at work does. 🙂
Ingredients: (makes about 20 cupcakes)
2 Cups All-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
1 1/2 Cups sugar
3/4 Cup canola oil
1/2 Cup buttermilk
3 Cups shredded carrots
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees and line cupcake pan with liners.
In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, all spice, and cloves. Set aside.
In a large bowl, whisk together sugar, oil, buttermilk, and eggs. Add flour mixture and stir until combined and smooth.
Fold in shredded carrots.
** Note on the carrots: I buy whole carrots and then use a vegetable peeler and peel them down to the core. I give the shredded carrots a rough chop so that there will not be long strands when you bite into the cupcake.
Scoop into cupcake liners until about 3/4 full.
Bake for 18-20 minutes until a toothpick comes out clean. Do not over bake to prevent drying out.
Allow to cool and top with cream cheese frosting.
Cream Cheese Frosting Recipe
4 ounces cream cheese, room temperature
4 Tablespoons unsalted butter, room temperature
1/3 Cup packed light brown sugar
1 teaspoon vanilla
1 1/2 Cups powdered sugar
Cream together cream cheese and butter. Add sugar and vanilla. Slowly add powdered sugar and allow to mix for 2 minutes until fluffy.
Directions for Carrot Design on top of cupcake: For Orange Carrot, take about 2 Tablespoons of frosting in a separate bowl and add 2 drops of yellow food coloring and 1 drop of red food coloring. Stir and scoop into a small Ziploc bag. For Green stem, take about 1 Tablespoon of frosting in a separate bowl and add 2 drops of green food coloring. Stir and scoop into a small Ziploc bag. Cut a small opening in the corner of the bags and pipe on Carrot design.