The Story:
I love putting crazy flavor combinations together and trying new things, but sometimes, all I want is something classic. Carrot cake has always been a favorite of mine. It’s hearty, has texture, it’s difficult to make dry, and it is always covered in cream cheese butterceam. This has no gimmicks or tricks, just a simple, classic cupcake.
Classic Carrot Cake
4 eggs¾ cup oil
½ cup applesauce
1 tablespoon vanilla
1 cup brown sugar
1 cup sugar
½ cup crushed pineapple, drained
2 ½ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
3 cups grated carrots
Cream Cheese Buttercream
8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla
3-4 cups powdered sugar
1-2 teaspoons milk
Directions:
1. Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24-28).
2. Gently combine eggs, oil, applesauce and vanilla.
3. Stir in brown sugar and sugar for 3 minutes. Add pineapple.
4. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
5. Add dry ingredients to oils/sugars and stir only until combined.
6. Add grated carrots and stir until evenly mixed.
7. Fill cupcake liners ¾ full and bake for 15-20 minutes, or until an inserted knife or toothpick comes out clean.
8. Buttercream: beat butter and cream cheese for at least 4 minutes. Add vanilla and powdered sugar. Mix well. Add milk a teaspoon at a time until it reaches your desired consistency.
9. Pipe onto cooled cupcakes. (I used piping tip 1M from Wilton)
How pretty they look! I love carrot cake.
These look yummy! Where do you get the white pleated muffin cups that you use for your muffins? Thanks!
Melissa, they are called Souffle Cups. You can get them from most wholesale places or online.
Those are beautiful! How do you get your cram cheese frosting so stiff. Mine never turns out like that.
What kind of oil do you use for your cupcakes and muffins? Also about how many carrots makes 3 cups? Thanks
I use vegetable or canola oil. Depending on the size of carrot, between 4-5 carrots make 3 cups.
How do you pipe your frosting to give such a wonderful outcome? I have bought the 1M tip and the disposable bags, but haven't piped anything before, so I'm not sure where to start. Thanks for your help.
I will be posting some video tutorials in the next few months. But for now, check out you tube! That is where I initially learned, good luck!
good for Easter!!! how far ahead can the cakes be made? do they need refrigeration?
thanks…..sue
1 or 2 days is safe