This recipe was featured in our High Tea with Namee event to a lot of accolades. Many of the moms loved this recipe as a slightly healthier alternative to traditional cakes since it contains a lot of carrots. It is also moist and delicious and the cream cheese frosting really makes it a special treat for kids of all ages.
Ingredients:
2 cups sugar
1 1/3 cup vegetable oil
1 tsp vanilla extract
3 large eggs
2 cups flour
2 tsp ground cinnamon
2 tsp baking soda
1 ½ tsp salt
3 cups grated carrots
1 cup raisins
1 cup chopped walnuts (optional)
Cream Cheese Frosting
¾ pound cream cheese, at room temperature
½ pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioner’s sugar
To make carrot cake:
Preheat the oven to 350 degrees F.
Beat the sugar, oil and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
Carrot Cake Cupcakes
Monday, February 28, 2011