Carrot Cake & Carrot Cake CupcakesPosted: January 14, 2012
Last Friday was the first office birthday of the new year. This time around, we were celebrating three birthdays in one day, but the unanimous decision on the baked good was carrot cake. Fine by me, I love everything about carrot cake.
Oh, except one thing. The physical act of grating the carrots. Every time, without fail, I end up grating off part of a finger. It’s happened every single time I’ve made carrot cake. Maybe I need to give up a little sooner towards the end of the carrot. That’ll make Izzy happy, as she gets all the carrot scraps.
Quick rabbit side note: Izzy’s recovery is going well. She’s moving around a little more, though grooming herself practically all the time. She’s not pulling at her stitches thankfully, and has started eating vegetables and pellets again.
Anyway, I was talking about how much I love carrot cake. I should admit though, that I love pretty much all kinds of cake. Luke, however, has the guts to decide that carrot cake is his favorite. I guess I’ll be making a lot more carrot cakes in the future.
After all, there’s no other cake I’d make for Izzy on her birthday!
Adapted from Cooking Classy
3/4 cup vegetable oil
1/2 cup applesauce
2 cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
3 cups finely grated carrots*
1 recipe Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees. Line the bottom of 2 9″ round cake pans with parchment paper. Grease with cooking spray or butter and flour the pans.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar and vanilla. Slowly stir in dry ingredients and mix until well blended. Stir in grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake cakes in preheat oven for 37-39 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool 5 minutes in cake dishes before removing to a wire rack to cool. Flip cakes out of pan and allow to cool on wire rack completely before frosting (once cool I cut about 1/4″ off the tops to even them out before frosting, you’ll notice the centers don’t rise as high as the rest). Flip cakes upside down when frosting with Cream Cheese Frosting. Store cake in airtight container.
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
1/2 cup salted butter, softened
1 tsp vanilla extract
4 cups powdered sugar
In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.
Carrot Cake Cupcakes w/ Dulce de Leche Cream Cheese Frosting
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
4 large eggs
1/4 cup whole milk
1 tsp vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups finely shredded carrots
Preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners.
Sift together the flour, baking powder, baking soda, and cinnamon. Set aside.
In the bowl of a standard mixer fitted with the paddle, beat the eggs, milk, vanilla, and both sugars until smooth. Beat in the oil. Slowly add the dry ingredients. Mix in the carrots.
Divide the batter equally among the lined cupcake cups. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes, or until a cake tester or a wooden skewer inserted in the center of the cupcake comes out clean. Remove the cupcakes from the tins and let cool to room temperature on a cooling rack.
For the Frosting:
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar (more or less depending on consistency)
3 tablespoons dulce de leche
Beat the cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and continue to beat until the frosting is smooth. Beat in the dulce de leche.