The Easter season is upon us! The family is coming with all their in laws to your house and you have to put together dinner. This would scare even the most experienced home cook and even us. Large dinners are no joke. All planning, all work and the food that took you hours to prepare is gone in seconds. It’s always amazing how fast it disappears, I’m shocked every time. But I’m not dismayed by this and it makes me enjoy cooking more.
A useful tip when bringing something to a pot luck is just bring something that doesn’t need to be reheated or cooked. A couple good examples would be salads, cakes etc. For this particular feast we suggest the wonderful carrot cake cupcakes. No pressure on the host cook and it can knock out a whole course if you bake enough of these delicious beauties. You don’t have to spend all your time decorating like we did. We just felt festive and found these cute little whopper eggs. It was a nice touch that I’ll have to give Nicole credit for. There’s no way I could come up with a cute idea like that. I’m also not the best frosting piper in the world either. Whenever I try to do it, my frosting just turns into a large pile of frustrating slop. I don’t know how people make it so nice, maybe they’re born with it.
When we do make a carrot cake, we usually load it up with walnuts, raisins, coconut and pineapple. It’s very flavorful however it does not have the correct cupcake texture or crumb. This cake recipe aims to make it lighter and airier yet still have the complex flavor of the traditional carrot cake. To do so you have to separate key ingredients and the “fluff” ones. There are other ways to integrate the extra ingredients somewhere else. So that’s what you’ll see here. A perfect example is to use coconut and walnuts to decorate the top. Those are especially great on top of these because it adds a crunch. You could even just frost the cakes and dunk the whole top in the either. Quick and easy decorating.
Carrot CupcakesPrint This
- 2 Cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1/8 tsp Cloves
- 1/2 tsp Salt
- 3 Eggs
- 1 2/3 Cup Sugar
- 1 1/4 Cup Oil
- 1 tsp Vanilla
- 1 Lb Carrots, Grated
- 1 Stick Butter, Room Temperature
- 12 oz Cream Cheese, Room Temperature
- 4 Cups Powdered Sugar
- 1 tsp Vanilla
- Pinch Salt
Preheat oven to 350 degrees.
In a small bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat eggs and sugar together until doubled in size and a pale yellow color. Stir in oil and vanilla.
Squeeze out as much liquid out of the carrots as you can get using a clean kitchen towel.
Add dry ingredients to the egg mixture. Fold in carrots until well combined but not over mixed. Scoop into a lined muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool.
While cupcakes are cooling, using a mixer, beat butter and cream cheese until fluffy. Add powdered sugar slowly on low speed until combined. Add vanilla and salt. Turn the speed up and beat until fluffy. Be sure cupcakes are cooled before frosting.
Anyhow give these little cuties a try and give them all out in Easter baskets or as dessert. Or an even better plan, save them all for yourself. I mean I would. I’m not selfish, I just like tasty treats. Especially the kind with a cream cheese frosting.
Have a great Easter everyone!