Friday, April 23, 2010

Carrrot Cake



Spring is a time of birth and these cupcakes represent just that. This is a cute theme for Easter or even Mother's day. I made them for a family dinner party and everyone loved them. I got this carrot cake recipe from Ina Garten.

Carrot Cake

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Chocolate eggs
Frosting
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners' sugar

1. Preheat the oven to 350 degrees F.

2. 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.

3. Line muffin pans with paper liners. Scoop the batter into 22 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.

4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

5. When the cupcakes are cool, frost them generously. To pipe the grass, I used Wilton's tip #233. For more detailed instructions you can go here. I topped the with whopper's egg shaped chocolate.

12 comments:

  1. How was the cake? Was it moist?

    Cute cupcakes!

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  2. yup delicious and very moist

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  3. Randomly found your blog. Love that this is an Ina Garten Recipe. She has great ones!! Looks great!!
    Would you mind checking out my blog? http://ajscookingsecrets.blogspot.com/ :D

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  4. Just a clarification: You preheat to 350 but turn it to 400 when you put the cupcakes in? And then turn it back down to 350 after 10 minutes? These look gorgeous!

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  5. What a wonderful cupcake.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  6. nice posting keep blogging,nice posting keep blogging,nice posting keep blogging,

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  7. Hello fellow food blogger! Love your blog and this recipe is so cute, not to mention looks really yummy.

    I was wondering, have you ever blog hopped before? We'd love it if you contributed this awesome cupcake idea to our blog hop on favorite spring-time recipes. It's a great way to get links back to your site. Hope to see you there!

    You can check out the blog hop here:

    http://www.recipelionblog.com/fabulous-food-friday-march-blog-hop

    Thanks,
    Sarah
    Editor
    RecipeLion.com
    blog.recipelion.com

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  8. This was almost my exact idea for easter...great minds think alike. Yours looks delicious and your frosting is beautiful!

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  9. They turned out sooo cute! I love carrot cake!

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  10. My kids will surely love this one. Healthy and looks delicious. Yummm... thanks for sharing it. :0

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  11. Appreciate this post. Let me try it out.

    --------------------------
    Seafood exports | Milk exports

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