CARROT CUPCAKES

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Carrot Cupcakes

Carrot Cupcakes

The loaded carrot cake recipe I developed in high school…

Yield: 60 - 72 cupcakes or 3 x 9-inch layers or 4 x 8-inch layers

PREP IT!

For Carrot Cake:

• 3 cups Carrots, fresh, grated

• 1 ½ cups Flour, all purpose

• 1 cups Flour, cake

• 1 teaspoon Baking powder

• 1 teaspoon Baking soda

• 2 tablespoons Taste Tutor Brown Spice

• 1 teaspoon Salt

• ½ cup Oil, any neutral kind

• ½ cup Butter, salted, melted

• 1 1/3 cups Sugar, granulated

• ¼ cup Brown sugar, dark

• 1 tablespoon Vanilla extract, McCormick

• 3 large Eggs, room temperature

• 6 ounces Buttermilk or Sour Cream

• ¾ cup Walnuts, chopped (optional)

• ¾ cup Pecan, chopped (optional)

• ½ cup Pitted dates, diced small (optional)

• ¾ cup Candied ginger, diced small (optional)

• Extra pecans & walnuts chopped super fine (for top of cupcakes or outside of cake after it has been frosted)

For Cream Cheese Frosting:

• 24 ounces (3 blocks) Cream cheese (room temperature)

• 3 cups (6 sticks) Butter, salted (room temperature)

• 2 tablespoons Vanilla extract

• ½ teaspoon Salt

• 6 cups Powdered sugar

• 3 tablespoon Heavy cream or evaporated milk

MAKE IT!

For Carrot Cupcakes:

1. Preheat oven to 350F.

2. Grate carrots.

3. Chop pecans, walnuts, dates, and candied ginger, if using.

4. Mix flour, baking powder, baking soda, Taste Tutor Brown Spice, and salt in a bowl and set aside.

5. Mix oil, melted butter, sugar, brown sugar, and vanilla.

6. Whisk one egg at a time into the wet mixture.

7. Fold 1/3 of dry mixture into wet mixture then whisk in 1/3 of the buttermilk or sour cream.

8. Keep mixing in dry ingredients and buttermilk or sour cream until everything is incorporated.

9. Fold in carrots, nuts, dates, and candied ginger.

10. Use a #20 yellow disher scoop or a ¼ cup dry measuring cup to portion batter into cupcake liners. Or pour batter evenly amongst the cake pans and bake at 350F for 25-30 minutes for cupcakes and 30-40 minutes for cakes.

11. Check it after 20 minutes. You’ll know it’s done when you stick a toothpick in and it comes out clean.

12. Cool cupcakes or cakes.

13. Once completely cooled, frost cupcakes or cakes with cream cheese frosting and coat tops/outside with extra pecans and walnuts.

14. Keep cake refrigerated and enjoy!! This cake also freezes well.

For Cream Cheese Frosting:

1. Place cream cheese, butter, vanilla extract, and salt in a stand mixer or mix with a hand mixer. Whip until creamy, airy, and lighter in color (about 10 minutes). Add in powdered sugar and heavy cream or evaporated milk until well incorporated and smooth.

2. Refrigerate immediately. Frosting must stay cold to remain set.

3. It stays fresh in the fridge for approximately 5 days.