carrot cake (cupcakes)

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

carrot cake (cupcakes)

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carrot cake (cupcakes) Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe

Ingredients

carrot cake

• 251 g vegetable oil
• 200 g sugar
• 100 g brown sugar dark
• 150 g whole egg about 3 eggs
• 4 g salt
• 4 g cinnamon
• 8 g vanilla extract Madagascar Bourbon
• 218 g All-purpose flour
• 6 g baking soda
• 256 g carrot shredded or finely diced

cream cheese frosting

• 226 g cream cheese
• 136 g butter unsalted
• 453 g powdered sugar
• 8 g vanilla extract Tahitian
• 16 g lemon juice

Servings:

Units:MetricUS Imperial

Instructions

carrot cake

1. Bring the whole eggs to room temperature before getting started.
2. Sift the all-purpose flour and baking soda and reserve to use later.
3. Shred and finely dice the carrot and reserve to use later.
4. Combine the vegetable oil, sugar, brown sugar, whole eggs, vanilla extract, salt, and cinnamon and whisk in a stand mixer with a whip attachment until well emulsified, about 5min.
5. Switch to a paddle attachment, then add the sifted dry ingredients and mix until just combined.
6. Fold in the carrot.
7. Pipe or scoop the batter into a muffin pan lined with cupcake liners, filling each cavity about 3/4 full.
8. Bake at 350F/176C for 15-20min. or until a cake tester comes out clean. Rotate the pan halfway through baking.

cream cheese frosting

1. Bring the cream cheese and butter to room temperature before getting started.
2. Sift the powdered sugar and reserve to use later.
3. Combine the cream cheese and butter, mixing in a stand mixer with a paddle attachment until well combined.
4. Add the remaining ingredients and mix on medium-high speed until light and fluffy, about 5min.

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