I know that it’s been pretty quiet around here lately, and I wanted to make it up to you. With cupcakes. Well, actually, I made these cupcakes for my mom’s birthday a few weeks ago, but they’re super yummy so they deserve to have two celebrations. Plus it was my one-year blogiversary a couple weeks ago, and I forgot to celebrate that too! I’ve still been cooking a lot, so I promise that I’ve got lots of recipes coming for you in the next few weeks. And they’re mostly a lot more healthy (but still almost as delicious!) than cupcakes and pizza.
I’ve made a few carrot cakes before, but didn’t have a solid “go-to” recipe yet. I think it’s hard to do carrot cake badly, but it’s also kind of difficult to make an amazing one. So of course, I headed over to Smitten Kitchen, knowing that Deb would have something perfect for the occasion. And, unsurprisingly, she did. And with Maple Cream Cheese Frosting, no less.
I made these at home before bringing them to Red Deer for the party, and I waited to frost the cupcakes so that they wouldn’t get ruined during transport. And then I forgot to take pictures of them with frosting (oops!) These cupcakes were seriously so, so good. It makes me so happy to see everyone truly loving something that I’ve made, and everyone at the party raved about these. I left out the raisins and walnuts, since some people aren’t fond of them and I was making them for a group, but I know they would be really good, if you wanted to add in some extra texture.
Carrot Spice Cupcakes
Makes 24 Cupcakes
Adapted from Smitten Kitchen
2 Cups All Purpose Flour
2 tsp Baking Soda
1 tsp Table Salt
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
2 cups Granulated Sugar
1 1/4 cups Canola Oil
4 large Eggs
3 cups peeled & finely grated Carrots
1 cup coarsely chopped Walnuts (optional)
1/2 cup Raisins (optional)
1. Preheat oven to 350. Line 24 cupcake molds with paper cups or butter and flour them.
2. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. In a large bowl, whisk sugar and oil until well blended. Whisk eggs into oil/sugar mixture 1 at a time. Add flour mixture to oil mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
3. Bake cupcakes 16 to 20 minutes, or until a tester inserted into the centre of one comes out clean. Let cool in pans for about five minutes, then transfer cakes to a cooling rack. Let cool completely before icing them.
Maple Cream Cheese Frosting
Makes enough to frost 24 cupcakes or 1 layer cake (+ a little extra)
Adapted from Smitten Kitchen
2 8 oz. packages of Cream Cheese, softened
1 stick (1/2 cup) Unsalted Butter, room temperature
2 cups Confectioners’ Sugar
1/2 cup Maple Syrup
1. In a stand mixer (or a hand mixer, or with a fork if you need to buy a mixer but haven’t yet) beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly