Carrot Cake Cupcakes
Carrot Cake Cupcakes
Carrot Cake Cupcakes
My husband loves carrots... a lot. He loves them so much that his family used to constantly tease him that he was going to turn orange. Even though he still eats carrots at least once a day, he isn't orange yet. (I will keep you updated though... :)) Because he loves carrots, carrot cake is one of his favorite desserts. In his family, they eat carrot cake for special occasions like birthdays and holidays. So today I am sharing with you the Coombs' Family Recipe of Carrot Cake (but the cupcake version). My favorite part is, of course, the lemony frosting on top.
Ingredients:
Cupcakes:
4 eggs
1/2 cup water
1 cup oil
1 1/2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
Pinch of salt
2 tsp. vanilla
3 cups grated/shredded carrots (about 1 pound)
2 cups flour*
Frosting:
1/2 cup softened butter
8 oz. cream cheese (softened)
Zest of 1 lemon
Juice of 1 lemon
4-6 cups of powdered sugar
1 cup chopped pecans (optional)**
Directions:
Cupcakes
Frosting
Once cupcakes are cooled, frost and then enjoy!
*My husband's family loves to use whole wheat flour. If you use whole flour, remove 2 tablespoons from the measured 2 cups.
**Once frosting is done, add chopped pecans and mix until incorporated. Or use them as a topping.
***Or pour into 9x13 and bake for 30-40 minutes
Carrot Cake Cupcakes
My husband loves carrots... a lot. He loves them so much that his family used to constantly tease him that he was going to turn orange. Even though he still eats carrots at least once a day, he isn't orange yet. (I will keep you updated though... :)) Because he loves carrots, carrot cake is one of his favorite desserts. In his family, they eat carrot cake for special occasions like birthdays and holidays. So today I am sharing with you the Coombs' Family Recipe of Carrot Cake (but the cupcake version). My favorite part is, of course, the lemony frosting on top.
Ingredients:
Cupcakes:
4 eggs
1/2 cup water
1 cup oil
1 1/2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
Pinch of salt
2 tsp. vanilla
3 cups grated/shredded carrots (about 1 pound)
2 cups flour*
Frosting:
1/2 cup softened butter
8 oz. cream cheese (softened)
Zest of 1 lemon
Juice of 1 lemon
4-6 cups of powdered sugar
1 cup chopped pecans (optional)**
Directions:
Cupcakes
- Preheat oven to 350 degrees.
- In your KitchenAid (or large mixing bowl), add eggs, water, oil, and sugar. Mix with paddle attachment until combined.
- Add cinnamon, baking soda, salt, and vanilla. Mix until combined.
- Add shredded carrots and mix until incorporated.
- Add flour and only mix until white streaks are gone. Do not over mix.
- Using a fourth cup measure, scoop batter into lined cupcake tins***.
- Bake for 20-25 minutes until golden and toothpick comes out clean. Let cool.
Frosting
- With a clean KitchenAid bowl, add softened butter and cream cheese. Using whisk attachment, whisk the butter and cream cheese until airy (1-2 minutes on high).
- Add lemon zest and juice.
- Cup by cup add powdered sugar until you reach your desired texture. This will take between 4-6 cups depending on how much juice you got out of your lemon.
- Whisk for another 1-2 minutes on high and transfer to piping bag.
Once cupcakes are cooled, frost and then enjoy!
*My husband's family loves to use whole wheat flour. If you use whole flour, remove 2 tablespoons from the measured 2 cups.
**Once frosting is done, add chopped pecans and mix until incorporated. Or use them as a topping.
***Or pour into 9x13 and bake for 30-40 minutes
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