Adapted from: Peas and Thank You by Sarah Matheny
Serves: 22
Prep time: 45 minutes
Cook time: 20 minutes
Ingredients:
2 cups carrot puree (about 5-8 large carrots)
1.75 cups all-purpose flour (or GF alternative)
0.75 cups cake flour (homemade: 1.5 tbsp cornstarch/cornflour mixed with 1/2 cup + 2.5 tbsp all-purpose flour) (if GF, skip this step and just add another 0.75 cups of GF flour)
2 tsp baking powder
1 tsp bicarb / baking soda
1 tsp salt
2 tsp cinnamon (heaping)
1 tsp ground nutmeg
227 g (8 oz) unsalted butter, softened
1/2 cup unsweetened applesauce
1/2 cup whole milk
1 cup packed brown sugar
1 – 1.5 tsp vanilla extract
1 tsp fresh ginger, grated
0.75 cups cake flour (homemade: 1.5 tbsp cornstarch/cornflour mixed with 1/2 cup + 2.5 tbsp all-purpose flour) (if GF, skip this step and just add another 0.75 cups of GF flour)
2 tsp baking powder
1 tsp bicarb / baking soda
1 tsp salt
2 tsp cinnamon (heaping)
1 tsp ground nutmeg
227 g (8 oz) unsalted butter, softened
1/2 cup unsweetened applesauce
1/2 cup whole milk
1 cup packed brown sugar
1 – 1.5 tsp vanilla extract
1 tsp fresh ginger, grated
Frosting:
128 g (4.5 oz) unsalted butter, softened
340 g (12 oz) cream cheese, softened
6 cup icing / powdered sugar
pinch of salt
1/2 tsp vanilla
The very first time I remember eating carrot cake was when I was five or six years old. I was at a family friend's house. I remember the texture of shredded carrot mixed into the fluffy but dry cake. And there were raisins. Those were a fun cake surprise as a kid!
Carrot cake was never really on my radar growing up. Sure, I'd eat it (I preferred it to chocolate cake). But until I was in my early 20s exploring a new cookbook (linked above), I had not thought to make it. The first time I baked these, I designed a birthday cupcake golf course from a pinterest idea. They were so delicious, I felt bad as I ate and shared most of them (sorry, fam!).
Once, I made this carrot cake at the request of a friend for his birthday. One of his friends, a carrot-cake-loather, didn't realise his folly and ate a slice. He was shocked he enjoyed it (a wonderful testament to the carrot-cake-conversion-campaign). I was all too excited to bake these for my friend when he requested them for his wedding. What a treat to serve these on for my friends' special day!
Consider these a well-documented and well-tested cupcake. I love them because the spices blend beautifully with the perfectly-balanced-moisture of a dense-not-dense crumb that is not too sweet. One could argue these do well as muffins, but it would be a shame to leave them naked of cream cheese frosting and not call them cupcakes. Trust me.
These cupcakes freeze well for several months, unfrosted. If aiming for gluten-free, I like the ratio of a total 1 cup ground oat flour to 1.5 cups GF flour blend.
Ingredients:
2 cups carrot puree (about 5-8 large carrots)1.75 cups all-purpose flour (or GF alternative)
0.75 cups cake flour (homemade: 1.5 tbsp cornstarch/cornflour mixed with 1/2 cup + 2.5 tbsp all-purpose flour) (if GF, skip this step and just add another 0.75 cups of GF flour)
2 tsp baking powder
1 tsp bicarb / baking soda
1 tsp salt
2 tsp cinnamon (heaping)
1 tsp ground nutmeg
227 g (8 oz) unsalted butter, softened
1/2 cup unsweetened applesauce
1/2 cup whole milk
1 cup packed brown sugar
1 – 1.5 tsp vanilla extract
1 tsp fresh ginger, grated
Frosting:
128 g (4.5 oz) unsalted butter, softened
340 g (12 oz) cream cheese, softened
6 cup icing / powdered sugar
0.75 cups cake flour (homemade: 1.5 tbsp cornstarch/cornflour mixed with 1/2 cup + 2.5 tbsp all-purpose flour) (if GF, skip this step and just add another 0.75 cups of GF flour)
2 tsp baking powder
1 tsp bicarb / baking soda
1 tsp salt
2 tsp cinnamon (heaping)
1 tsp ground nutmeg
227 g (8 oz) unsalted butter, softened
1/2 cup unsweetened applesauce
1/2 cup whole milk
1 cup packed brown sugar
1 – 1.5 tsp vanilla extract
1 tsp fresh ginger, grated
Frosting:
128 g (4.5 oz) unsalted butter, softened
340 g (12 oz) cream cheese, softened
6 cup icing / powdered sugar
pinch of salt
1/2 tsp vanilla
2. Meanwhile, in a smaller bowl, mix flour, baking powder, bicarb / baking soda, salt, cinnamon, and nutmeg.
Directions:
1. Preheat oven to 177 C / 350 F. Steam or cook carrots until soft (about 30 minutes). Drain off excess water, then puree and measure out 2 cups for the recipe. Remaining puree can be frozen if not used right away.2. Meanwhile, in a smaller bowl, mix flour, baking powder, bicarb / baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together pureed carrots, butter, applesauce, milk, brown sugar, vanilla, and ginger. (It will look not appetizing.)
4. Gradually add a little of the dry ingredients to the wet ingredients until fully incorporated.
5. If making cupcakes, fill a cupcake tin with liners and add batter to the cups (about 80% filled). If making cake, line an 8" cake tin with parchment paper and add batter.
6. Bake until a toothpick comes out clean (17-20 minutes for cupcakes, longer for cake). Allow to cool completely.
7. Whip together frosting ingredients in a hand mixer. Pipe frosting onto cupcakes or decorate the cake.
8. Enjoy within 3 days stored at room temperature.
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