The frosting is a play off of the cooked flour frosting I love so much, but honestly I prefer the more traditional cream cheese frosting. The miracle frosting wasn’t thick enough to start out with (that could have been my bad) and the cream cheese flavor is diluted. I would try this again and tweak it because I really do like the frosting. The cupcakes were good, moist, and flavorful, but nothing to write home about. I liked making them into mini cupcakes too. They kinda stuck to my pan even though I sprayed, so I would need to get mini cupcake liners. I picked the carrot cake recipe because it was simple but it used a lot of brown sugar in addition to white. It was tasty and moist but pretty basic. I think I prefer Ina’s version with crushed pineapple and I would love to try more add ins like pecans or coconut. This recipe is made in the food processor, which was nice and fast!
Carrot Cake Cupcakes (The Curvy Carrot)
Servings: 24 cupcakes
For the cupcakes:
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound (6 to 7 medium) carrots, peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 safflower, canola, or vegetable oil
For the cream cheese frosting (I highly recommend doubling this):
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners’ sugar
1. For the cupcakes: Adjust the oven racks to the upper middle and lower middle positions and preheat the oven to 350 degrees.
2. Line a cupcake pan with liners.
3. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside.
4. In a food processor fitted with the large shredding disk, shred the carrots (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside.
5. Wipe out the food processor and fit with the metal blade.
6. Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds.
7. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer.
8. Scrape the mixture into a large bowl, and stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
9. Divide the batter evenly among the cupcake liners and bake 20-24 minutes, until a toothpick inserted in the center of the cupcake comes out clean. ***I rotate my pans halfway through the baking process.
10. Cool the cupcakes on a wire rack to room temperature, about 2 hours.
11. For the frosting: Process the cream cheese, butter, sour cream, and vanilla in a clean food processor until combined, about 5 seconds, scraping down the bowl with a rubber spatula as needed.
12. Add the confectioners’ sugar and process until smooth, about 10 seconds.
13. Since this frosting will be difficult to pipe, I recommend just smoothing it onto each cupcake with an offset spatula. (If you don’t eat it all first….:) )
Adapted from Baking Illustrated.
With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.