Source: Martha Stewart.com
This Carrot cake or Carrot Cupcakes, are often a turn off for me. Typically, they are laden in chunky carrots and raisins, and sometimes walnuts…not the most exciting ingredient combo. Yet, somehow, this is a seemingly popular dessert for many American’s.
In California, we have a pretty popular local bakery in Los Gatos, called “Icing on the Cake“. Every birthday, my sister insists on getting a carrot cake from there. Their cake is too, moist and seemingly good, but I’d say their shining star is their icing, not so much the cake. I’d venture to say, this recipe would out-win the popular bakery in Los Gatos, and here’s why.
Just add butter
Working with a delicious carrot cake (cup cake) recipe from Martha Stewart has solved all my carrot cake woes. I truly believe this is one of the finest recipes around. The fine results are largely in part to the fact that this recipe calls for butter, and not oil. To me, oil is a complete turn-off in baking recipes, and they are almost always, well, oily. Unless we’re cooking vegan, or trying to spare on butter…there’s no good reason. Perhaps the iconic addition to this carrot cake adaptation is the perfect combination of cinnamon, ginger and nutmeg that in fact, make you almost forget your eating a carrot cake!
creamy icing + too many carrots=’s
Maybe Martha shouldn’t get so much credit here. As, I must say, the cream cheese frosting recipe is dangerously delicious! Funny how well cream cheese and carrot cake go well together-maybe it’s the perfect balance of yin/yang? Who knows. But, when you’ve got too many carrots on hand, now you know what to do with them.
- 1 1/2 cups flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 sticks butter melted
- 1 cup sugar
- 1 large egg
- 2 TBS yogurt plain
- 1 1/2 cups carrots peeled and shredded, it’s about 4 medium carrots
- 8 ounces cream cheese
- 1/2 stick butter room temperature and cut in pieces
- 1 cup powder sugar
- Preheat oven to 375 Fahrenheit. Line a 12 cup muffin tin with paper liners
- In a large bowl, whisk together flour, baking powder, baking soda, salt.
- Add your spices. Set aside
- In another large bowl, whisk together melted butter, sugar, egg, yogurt and vanilla. Stir in carrots.
- Gradually add dry to butter mixture, mixing until well combined.
- Divide among muffin tin with the help of an ice cream scooper, approx. 1 scoop per tin.
- Bake 25-30 minutes, rotating pan ahlfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool completely on wire rack.
- Make frosting by combining all the ingredients together. Mix together the cream cheese, then add the butter, one little bit at a time. Add powder sugar and combine. Refrigerate if necessary for thickness.
- In cake form, use a square 9×9 baking dish. Follow exact same recipe, including bake time. Take out from oven, let cool
- Take out of form after cooling for 15-20 minutes
- Add icing slice and serve.