Often I find myself sharing a classic recipe with little modifications – either in a flavor or technique. It’s usually a little something to modernize or otherwise put my creative stamp on a dessert without altering it too much from the original concept. This is not one of those recipes.
In my humble opinion, carrot cake is something that just doesn’t need to be messed with. Sure you can add nuts or dried fruit if you like, and to some people that is the classic recipe, but I’m not doing that either. What I present to you today is as straightforward as it gets; carrot cake in cupcake form with cream cheese frosting. Perfect.
Cheers – Chef Scott