We have a tradition between the two of us, that every year on my birthday I get my favorite cake for breakfast. She has done this since as long as I can remember. My favorite cake being Red Velvet, but that's for another blog, another time. This time it was about her, and her favorite is Carrot Cake. Yuck, right!? But it's her favorite, and every year she asked me to bake one for her and I don't :( . So this year I was going to...and I did. Now this is a variation on a recipe I found online, I used it as a guideline. I changed two ingredients to make it my own...I was intimidated at first I will admit, by the amount of ingredients. In the end it was very simple, and fast and GOOD!!! I usually DO NOT like Carrot Cake, but this was sooo good!!! I also threw together an icing for it, creamy and sweet. So here is the recipe for the Carrot Cake Cupcakes and what I have lovingly named "The Most Perfect Icing...My Husband Would "Eat it out of the Garbage" Good Icing!" hahaha Enjoy.....
Carrot Cake Cupcake's For Mom
You will need:
2 eggs, lightly beaten and room temp.
1 1/8 cups sugar
1/3 brown sugar, packed
1/2 cup apple sauce, unsweetend (always a good substitute for vegetable oil in baking! its better for you!)
1 tsp. vanilla extract
2 cups grated carrots (I bought shredded carrots and threw them in my food processor, you could also use a blender)
1/2 cup mandrian oranges, drained and crushed
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 ground cinnamon
1/2 nutmeg
1/4 ground ginger
1 cup walnuts
(dont be intimidated! you can do it!)
Directions:
Preheat oven to 350. In a large bowl blend together beaten eggs, sugar, brown sugar. When blended well add apple sauce and vanilla. Fold in carrots and mandrin oranges. In a separate bowl, fluff with fork, all dry ingredients. Gradually add dry mixture to wet mixture, making sure not to over mix, this will make sure it stays fluffy. Fold in walnuts. Using an ice cream scoop or 1/3 measuring cup, fill GREASED paper cups with cake batter. Only filling cups up half way. Bake 18 minutes. Let cool completely before icing. Enjoy.
Most Amazing Icing Ever
(Note: This recipe uses REAL vanilla beans, with can be found in the spice aisle of your local grocery store, they are not cheap. I got two vanilla beans for $7.00!!! However, this recipe only uses half the beans from ONE pod! So it doesnt take much. Invest, they keep well in the fridge and always add great flavor to recipes! YOU DO NOT HAVE TO USE THE BEAN EITHER, IT STILL TASTE AMAZING)
You will need:
Philadelphia Cream Cheese, 2 packs softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 tbsp melted butter
1/4 tsp vanilla beans (optional)
With mixer or whisk, mix together all ingredients. Slice open vanilla bean down center, opening up and exposing the inside of the bean. Holding knife flat to bean, gently scrape knife along bean. The blade will gather the beans, it kinda looks like dirt. Scrape beans off into mixure and fold in. Spread on top of cooled cupcakes, or pipe on with a piping bag and tip of your choice. I used a large starburst tip. Holding bag upright, I started on the outside of cake, slowly, with medium pressure, working my way around towards center. Adding a slight burst of pressure in the center, to form the pretty flower like shape. Garnish with some chopped walnuts and a sprinkle of cinnamon!
*I havent tried this but it popped into my head, to add a little zing to this icing, you could try adding a scoop of sour cream to mixture! Try it and let me know what you think!!!
I must remember not to read your blog when I am hungry! The descriptions and photos just give my stomach palpatations! LOL
ReplyDeletehaha awwww. im sorry. I want people to make the stuff...so you should make it!!! your tummy will thank you.
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