Tuesday, July 13, 2010

The gift of carrots

That is carrots and not carats. This past weekend my best friend Dana celebrated her birthday and I wanted to do something thoughtful. I love homemade treats and I knew Dana’s favorite cake was carrot cake so I had a pretty good idea of what I was going to bestow upon her. The only uncertainty is what recipe for carrot cake to use?

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What’s that Google? 8,290,000 recipes to choose from? This could take a little while.

Then I remembered a beloved baking blog I’d used to make a peanut butter and chocolate ganache cake, appropriately named Smitten Kitchen.  Once there I found the most delectableheavensentGodlovesusformakingfoodsogood recipe. Even the name induces drool. Are you ready for it? Carrot Cake with Maple Cream Cheese Frosting.

Well there you have it folks, using this recipe I got to work.

Carrot Cake with Maple Cream Cheese Frosting

Makes 24 cupcakes

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

 

The end.

Wait you want pictures?

001I love my Kitchenaid mixer…

003 004

The most tedious task, chopping

005While these were in the oven it was time to prepare the frosting sent from heaven

007009They looked naked while cooling, in due time…

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And all that’s left of the evidence?

050

These bad boys work like magical fairy dust. I was late picking Bob up from the train and a bite from these and all was okay again. Dana loved them and that’s all I could ask for. Happy Birthday, Dane!  And Happy Baking to you!

3 comments:

  1. what do you know? my favorite is carrot cake, too, and my birthday just so happens to be next month! i will keep an eye out for my package of cupcakes in the mail! ;)
    your blog looks so cute!

    ReplyDelete
  2. Yummy!!! I love homebaked goodies..it's such a nice present : )

    I wish I had a Kitchenaid!!

    Gemma X

    ReplyDelete

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