What is Easter without carrot cake? Better yet cupcakes?
When I was growing up my aunt Bea always made the best carrot cakes. I use to watch so intensely to find out what was the secret to her moist masterpiece. Maybe it was the mysterious blend of spices she sprinkled in, or the ratio of cream cheese to butter she added in the frosting. Perhaps it wasn’t the ingredients at all. Could have been her singing while she sifted, mixed and blended with love. Whatever it was, it made for the perfect carrot cake.
So after many years of trial and error, I have come up with my best combination for the most splendid carrot cake. It is foolproof and simple to make. I guarantee you will be satisfied.
Nothing tops a carrot cake like a creamy frosting. Normally there is no question as to what I whip up. It’s always going to be a cream cheese frosting. On the other hand, why not try something slightly different. I was feeling a bit frisky. So I found a delightful twist using Italian mascarpone cheese on a recipe from one of my favorite chefs Ina Garten in her latest book Foolproof: Recipes You Can Trust.
To decorate, I made a few carrots out of fondant. Not necessary step. Just a little something extra that the kids will enjoy and big kids like me too.
- 2 cups all-purpose flour
- 2 cups sugar
- 4 eggs
- 1 ½ cup vegetable oil
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 ½ cups grated carrots
- ½ cup raisins
- 1 cup walnuts, optional
- 12 oz Italian mascarpone cheese, at room temperature
- 4 oz cream cheese, at room temperature
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees; Line the cupcake pan with the cupcake molds.
- In the electronic stand mixing bowl, with the paddle attachment, mix oil and sugar together. Add eggs one at a time. Add vanilla and mix together.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. On low speed, add half the carrots to the wet mixture. Then add in the dry mixture. Now add the remaining carrots and walnuts. Blend well.
- Using a scooper, spoon batter into each cupcake molds. Bake for 30 to 35 minutes.
- Remove from oven and allow to cool in pan for about 5 to 7 minutes. Then remove from pan, place on cooling rack until ready to frost (best to allow cupcakes to completely cool before frosting).
- Add all ingredients into a medium bowl or stand mixer fitted with paddle attachment and beat until fluffy. Gently spread frosting on top of each cupcake. Plate and serve.
Hope you enjoy this as much as I did.
Adapted from: My Aunt Bea 🙂