So carrot cake is good, although I’m not expert, I feel like I can taste a good one from a bad one at least. The perfect combination of texture blend of shredded carrots and fluffy cake, paired with layered delight of light cream cheese frosting. That is carrot cake for me. It takes a little extra work, but it’s so delicious, and worth the extra time. Plus, I make it without butter (the cake not the frosting), do I need to consider a blog-name change? “NoButter Claire”?
One thing I love about these cupcakes is the balance of the cream cheese frosting with the cake. Also, stuffed cupcakes are easy, and don’t leave you with frosting all over your face. Bonus. (Have you ever done the inverted cupcake trick? You cut the cupcake in half horizontally and turn the top upside down giving you more of a cupcake sandwich) Stuffed cupcakes gives each bite the right amount of frosting without having to demolish your beautiful creation as well as making them easier to transport, not having to worry about messing up your frosting.
2 cups flour
2 teaspoons baking soda
2 1/2 tsp cinnamon
1/2 tsp of nutmeg
1 tsp salt
2 cups sugar
1 1/2 cups vegetable oil
3 cups grated carrots
2 teaspoons vanilla extract
1. Preheat oven to 325 degrees, shred carrots in food processor. I bought shredded carrots, but also ground them up more.
2. Whisk together, flour, baking soda, cinnamon, salt, and nutmeg together in a bowl. In a separate bowl, combine, vegetable oil, sugar, vanilla, and eggs and beat until smooth.
3.Combine the wet and dry ingredients, mix well, then gently fold in the carrots.
4. Line your muffin tin with papers, I lately have been giving the papers a quick spritz of cooking spray so that they just fall out of the wrapper. Bake for 20-25 minutes. Start low, and just keep checking on them, the darkness of your pan will determine how long they need to bake.
1 stick of butter: softened
1 package of cream cheese: softened
4 cups powdered sugar
2 tsp of vanilla
1/4 tsp nutmeg
1 tbsp milk
1. Combine the cream cheese and butter until smooth
2. Add the rest of the ingredients until you get a fluffy consistency. Add small increments of milk as needed for a smooth texture.
3. Once the cupcakes have cooled completely, I used a piping bag to fill the cupcakes with a small star tip. Push the tip 3/4 of the way into the cupcake (gently) and squeeze in frosting for about 2 seconds and slowly work your way up. Once you get to the top you can just leave a small pretty star dollop. You don’t need to cover the tops since all your amazing cream cheese frosting is hiding inside.