Changing Scenery {recipe: carrot cake cupcakes}

17 Mar
From carrot cake cupcakes

I recently changed desks at work. In three years, this is the fifth cube that I have occupied. I think I am the most-moved one on the team, and I like it. I love changing desks, even if it’s just a few yards over, or swapping with someone on the next row. Management likes to keep us all sitting near the people we are working directly with, which helps collaboration and discussion, and I like new things. Not bright-shiny new, but just new-to-me things. New cube neighbors, a new view.

My current cube is somewhat in the middle of our department, technically on a row with people who I am not on a team with.

They are nice enough to let me sit here. So I made them cupcakes.

I took photos of these cupcakes because they were soooooooo pretty (probably because they weren’t my idea, but they were Deb’s), but I have had them for weeks and forgot that I had not posted the recipe.

From carrot cake cupcakes

These are very, very good. The carrot cake is moist and the frosting is creamy and sweet. Smitten Kitchen used maple in the frosting, but I did not have maple syrup, so I used honey and all was well.

From carrot cake cupcakes

Carrot Cake Cupcakes with Honey Cream Cheese Frosting

yields 24 cupcakes

2 c. all purpose flour

2 t. baking soda

1 t. salt1 T.  ground cinnamon

1 t. ground nutmeg

2 t. ground ginger

2 c. sugar

1 1/4 c. canola oil

4 large eggs

3 c. grated carrots (I used a food processor to grate them)

1 c. coarsely chopped walnuts (optional)

Preheat oven to 350.

Place liners in 24 muffin cups.

Stir sugar and oil together until incorporated.

Add in eggs one at a time and stir after each addition.

Add spices,  salt, and baking soda and stir well.

Add in flour and stir until blended.

Stir in carrots and nuts.

Drop into cupcake cups.

Bake 12 to 18 minutes, until a toothpick inserted into a cupcake comes out clean.

Let the cupcakes cool in pans for about 10 minutes then transfer cakes to a cooling rack.

The cupcakes should cool completely before you frost them.

Honey Cream Cheese Frosting

16 oz. cream cheese, softened to room temperature

1 stick unsalted butter, softened to room temperature

2 1/2 c. confectioners’ sugar

1/4 c. honey

In a stand mixer or with a hand mixer, beat all the ingredients on medium until fluffy (this will take about 10 minutes).

Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

For the spikey frosting, I used a Wilton #129 tip and just kept dolliping, dolliping, dolliping!

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2 Responses to “Changing Scenery {recipe: carrot cake cupcakes}”

  1. tierd March 17, 2009 at 4:23 pm #

    Wow Morgan – those are GORGEOUS. I’ll let you know what we decide on the camera … we may be debating for awhile 🙂

  2. cakes March 28, 2010 at 5:24 am #

    Hi, you have interesting post! I’m definitely going to bookmark you! Thank you for your info.And this is wedding cakes site/blog. It pretty much covers “cakes” related stuff.

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