When I was thinking of my first blog post I debated on whether I should start with an introductory post about myself and what I’d like this blog to be, but then I thought, nahhhh… let’s get straight to the food!
But what recipe would be my first to share with you? Sweet… Or savory… Or maybe even a cocktail… It didn’t take me too long to decide that I would make one of my personal favorites and one that is requested most by family and friends. Classic carrot cake cupcakes. Say that five times fast! It seems like everyone has their own variation of this cake, and while mine must include nuts and raisins with plenty of cinnamon and a good heap of cream cheese frosting on top, there really is no going wrong with carrot cake. You’re going to love this recipe because it’s super moist and leaves your kitchen smelling delicious as you cupcakes bake. Plus, the individual portion size makes it easy to justify having a cupcake (or two) for breakfast, I mean there IS a vegetable in there!
You’ll find this recipe pretty easy with the most
difficult annoying task being the grating of the carrots. You should grate your carrots on the largest setting because it creates larger pieces of carrot in the batter and it also reduces the amount of carrot juice that is released. Hey, no one wants a soupy batter!
So welcome to my blog! Do yourself a favor and make these cupcakes, you won’t regret it!
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 3 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 4 eggs
- 1¼ cups oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 3 cups grated carrots
- 1 cup nuts (pecan or walnuts) optional
- 1 cup raisins (optional)
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners sugar
- 1 tsp pure vanilla extract
- Preheat oven to 350 degrees F. Line cupcake pan with liners.
- In a medium size bowl mix together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- In a stand mixer, slowly mix eggs, oil, both sugars and vanilla for about one minute on low.
- Add the dry ingredients to the wet mixture and mix for about two more minutes.
- Add the grated carrots and mix by hand until evenly incorporated in the mix.
- Hand stir in nut and raisins if desired.
- Pour the batter in prepared cupcake liners. Bake for 18-22 minutes. Test for doneness by inserting a toothpick into the center of one of the cupcakes. When the toothpick comes out clean, the cupcakes are finished.
- Let cupcakes cool completely before frosting.
- To make the cream cheese frosting beat together in a stand mixer cream cheese and butter until creamy. Slowly add in confectioners sugar ½ cup at a time. Add vanilla. Scrape down the sides of the bowl and beat for another minute.