I am a BIG fan of carrot cake. But I have pretty specific requirements - not too many nuts (none preferably), really moist and a thick cream cheese frosting.
My favorite carrot cake - the one I hold all others up to - is from a local grocery store (Market Street) of all places and I've tried several recipes trying to mimic it over the years. I've had a few good ones, but nothing worth writing about until this past weekend when I tried out this recipe.
Now, I'm still on the hunt for "the carrot cake" recipe - but these cupcakes were too good not to share. Super moist and had that great "homemade" taste (am I the only one who knows what I'm talking about???)
Here's what you'll need for the cupcakes...
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil (next time I'm going to split this with applesauce)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups grated peeled carrots
- 3/4 cup raisins
(the original recipe calls for 1 cup chopped pecans and 1/2 cup raisins... I just used extra raisins and no nuts)
What You'll Need for the Icing...
- 8 oz room temperature cream cheese
- 1 1/4 cups powdered sugar
- 1/3 cup whipping cream
What You'll Do...
Step 1 - Heat the oven to 350 degrees, put 24 cupcake liners into cupcake pans
Step 2 - In a medium bowl, whisk together the flour, baking soda, salt and cinnamon until well blended.
Anytime cinnamon is in anything GG wants to smell :)
Step 3 - In a separate bowl, whisk the oil, sugars and vanilla. Whisk in the eggs one at a time.
Step 4 - Using a rubber spatula, add the flour mixture into the wet mixture 1/3 at a time. Stir gently until the dry ingredients disappear and the batter is smooth.
Step 5 - Stir in the carrots and raisins
Step 6 - Fill the cupcake liners about 3/4 of the way full and bake for about 15 mins. Mine took about 18 mins... just watch them and make sure that you can insert a toothpick into the center, pull it out and have it come out clean.
While the cupcakes are baking, put 8 oz of room temperature cream cheese into your mixer and beat it for about a minute. Add in 1 1/4 cups powdered sugar 1/4 cup at a time. Pour in 1/3 cup of whipping cream and beat until fluffy. Chill until you're ready to frost the cupcakes :)
Make sure that you let the cupcakes cool before you ice them!
Frost and enjoy! ;)
On a random sidenote... if you make these and have to tote them (or any desserts for that matter!) to work, a luncheon, a party, etc. then you need to check out the Cupcake Courier. It holds 3 dozen cupcakes and is unbelievably sturdy.
And it's extra cool because you can order these inserts that actually cover up the holes where the cupcakes go so you can take cookies, brownies, a pie, etc.
These were so easy to whip up on a rainy day and my 2/3 of my kids want these as their birthday cupcakes! They're THAT good!
Happy Wednesday, Friends!!!
PS - the link for the cupcake courier is an affiliate link which means that if you clicked on a link and made a purchase I'll receive a small commission. THANK YOU!!! :)