Carrot Cake Cupcakes

I definitely prefer a ‘healthy dessert’ but once in a while I feel the urge to bake, and really bake. I mean, I need to nurture the part of my soul that yearns for white flour to be considered ‘healthy’ and for copious amounts of butter to be considered ‘okay’. For those days, I bake Carrot Cake. That, or Chocolate Cake. I make them into cupcakes so they’re delicious and little and dainty and cute. They’re so cute.
These are light, fluffy, and you can fill them with just about anything you would find in a carrot cake. Pineapple, raisins, walnuts, pecans, lots of cinnamon, cardamon, ginger, let’s just get creative.
This is a recipe from one of my favorite places in LA, The Gourmandise School in Santa Monica. I took a three hour baking class there and loved it. Although, I must admit, I felt a tad bit guilty putting a pound of butter in everything. YOLO.
We topped the cakes with Buttercream and garnished them with Candied Pecans.

Cupcakes!

Carrot Cake Cupcakes

Ingredients
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp baking powder
2/3 cups vegetable oil
1/2 cup chopped toasted walnuts or pecans or pistachios
1 2/3 cups of sugar
1 2/3 cups bread flour
1 tsp baking soda
3 large eggs
2 cups grated carrots
Method
1) Preheat the oven to 350 F.
2) Sift the sugar and salt into a bowl and set aside.
3) In another bowl, sift together the flour, cinnamon, baking soda, and baking powder and set
aside.
4) In a stand mixer fitted with whisk attachment, whip the eggs on medium speed, scraping down
the bowl with a rubber spatula as needed, until thick, about 3 minutes.
5) Increase speed to high and continue whipping until the eggs fall in thick ribbons from the
whisk, about 4 minutes.
6) Gradually add the oil while continuing to whip until evenly blended.
7) Add the sifted sugar mixture slowly to the whipped egg mixture while continuing to whip at
medium speed until blended.
8) Add the sifted flour mixture to the batter, mixing on low speed until just incorporated.
9) Fold in the carrots and walnuts by hand using a rubber spatula.
10)Pour the batter into prepared cupcakes pans. Bake 20-25 minutes.

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