Carrot cake is one of my all time favorite desserts. Because of that, I tend to be very particular about how I like it. Pineapple? Nope, doesn’t belong in carrot cake. Raisins? Best way to completely ruin a good carrot cake for me. Walnuts? Definitely, if I am the one getting to choose. And the frosting? It should always have at least a little tang from some cream cheese but this is where I don’t mind some more creativity.
This recipe is my ideal carrot cake. While I might think it’s pretty much perfect, it can also be adapted to be your ideal. Do you feel the same way about coconut as I do about raisins in carrot cake? Leave it out. Or add in some raisins if that is your thing. Is your house split between walnut lovers and haters? Split the batter and make half and half like I do. Can’t imagine anything other than a traditional cream cheese frosting on carrot cake? Substitute your favorite cream cheese frosting instead. Make it your own, but be sure to make it, because I don’t doubt it will become your favorite carrot cake recipe.
- For the cupcakes:
- 3 eggs
- 1½ cups brown sugar
- 1 cup canola oil
- 6 tablespoons buttermilk
- 2 teaspoons vanilla
- 1⅔ cups flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- 3 cups freshly grated carrots
- ¾ unsweetened shredded coconut
- ¾ cup chopped walnuts (optional)
- For the frosting:
- 1 (8 ounce) block cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 2¼ cup powdered sugar
- ¾ cup dulce de leche
- 2 tablespoons cream
- 1 teaspoon vanilla
- Pinch of kosher salt
- Make the cupcakes:
- Preheat the oven to 350 degrees F. Line a 2 muffin tins with paper liners or grease tins.
- In a large bowl, beat together eggs and brown sugar until thick and lightened in color. This will take about 5-6 minutes.
- In a mixing cup or small bowl, stir together canola oil, buttermilk, and vanilla. Pour into creamed mixture from above, and beat together until just combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Fold into wet ingredients until just combined.
- Add carrots, coconut, and walnuts, stirring until just combined. Pour batter into prepared muffin tins, filling almost to the top. Bake in preheated oven for 20-25 minutes, until toothpick inserted into center of cupcakes comes out clean. Remove from oven and let cupcakes cool completely.
- Make the frosting:
- In a mixing bowl, beat together cream cheese and butter until very light and fluffy. Beat in powdered sugar (starting on low speed), until combined, then continue to beat for about 3-4 minutes until light and fluffy. Beat in dulce de leche until well combined. Add cream, vanilla, and salt and beat until frosting is light and fluffy. Frost cooled cupcakes.
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