Just read this recipe @EatMakeRead blog and it sounds absolutely delicious. I am searching for some great cake / sweet pie recipes for a party I have to go this saturday and where everybody has to bring some food - Which is always fun! So I might try out this recipe tonight and if it's a success I'll make it alongside my famous brownie, strawberry fudge cake.
So how to make them?
makes about 30 mini cupcakes*
2 eggs
3/4 cup sugar, divided into 1/2 cup and 1/4 cup
1/4 cup brown sugar
1 cup bread flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 pound carrots (about 4 carrots), peeled and finely shredded
1/4 cup raisins, optional
……………………………………………………………………………………………………
cinnamon cream cheese icing
4 oz cream cheese, softened
2 1/2 Tablespoons butter, softened
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup confectioners sugar
1-2 Tablespoons milk, optional
Preheat oven to 350°F, Grease muffin pan or place tins in pan. Set aside.
These are best eaten the day of, but they keep for 5 days in an air tight container.
*If you’d rather make a cake, this recipe can easily be doubled.
So how to make them?
makes about 30 mini cupcakes*
2 eggs
3/4 cup sugar, divided into 1/2 cup and 1/4 cup
1/4 cup brown sugar
1 cup bread flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 pound carrots (about 4 carrots), peeled and finely shredded
1/4 cup raisins, optional
……………………………………………………………………………………………………
cinnamon cream cheese icing
4 oz cream cheese, softened
2 1/2 Tablespoons butter, softened
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup confectioners sugar
1-2 Tablespoons milk, optional
Preheat oven to 350°F, Grease muffin pan or place tins in pan. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs and 1/2 cup sugar until the mixture is thick and light about 5 minutes.
- With the mixer running, pour the oil into the mixture and continue whipping until it’s light and fluffy, about 5 minutes.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, 1/4 cup brown sugar and the remaining 1/4 cup sugar.
- Add half of the egg mixture to the dry ingredients, gently stirring until just combined.
- Add the remaining egg mixture and stir just to combine. Be careful not to overmix.
- Gently fold the carrots and raisins into the batter just until incorporated.
- Evenly pour the batter into each of the muffin tins until each is about 3/4 full. Place on the middle rack in the oven for 12-15 minutes.
- Remove from the oven and let cool.
- In the bowl of a mixer fitted with the paddle attachment, whip butter, cream cheese and vanilla until light and fluffy.
- Add cinnamon and confectioners sugar and whip until smooth. If the frosting seems dry add 1 Tablespoon of milk at a time, whipping afterwards until icing is smooth and light.
- Frost each cupcake and eat up!
These are best eaten the day of, but they keep for 5 days in an air tight container.
*If you’d rather make a cake, this recipe can easily be doubled.
