Thursday, October 30, 2014

Carrot Cake & Cream Cheese Frosting--for any occasion!

Okay, so I know I gave you a little tease on the media for socials last night. And I'm okay with that.

I was baking for a coworker's baby shower and I thought, "Why not share this recipe with your readers?" So, that's exactly what I'm going to do.

**confession...I'm not so good at taking photos of the ingredients and process. Sorry!**

So although I do have a sparse amount of photos, they'll have to suffice.

And without further delay, I present to you:

Grandma Sharon's Delicious Carrot Cake Cupcakes
(She usually makes a giant pan of cake/bars...but I like frosting cupcakes more.)

6 eggs, beaten 
2 cups sugar
1 cup oil
2 cups flour
1 cup coconut
6 cups carrots, shredded *Mine were frozen--I thawed them and they added more liquid to the batter*
1 tsp salt
2 tsp cinnamon
1 tsp baking soda

Grandma's directions say to beat 6 eggs for a minute or so. I had them in the Kitchen Aid* for 2-3 minutes--I think the cupcakes ended up a little more fluffy that way. Then, add the sugar and beat for another 2 minutes (or until all mixed together). While your Kitchen Aid* is mixing the eggs and sugar together, mix your dry ingredients in a separate bowl. (save your carrots for a little later) After your dry ingredients are all mixed together, alternate adding the oil and dry ingredients to your eggar (that's eggs and sugar mixed together) mixture. After everything is all mixed in, add your 6 cups of carrots. If you're using frozen, shredded carrots and your batter is too runny--don't panic! It's okay. Mine was that way too. It will set as it bakes.

"Bake at 350 degrees until done"
Honest, that's what the recipe says! But mine were done in about 25 minutes.

So I wasn't sure how many cupcakes I would end up with...I was hoping for 2 dozen.

*Sorry for the low quality photos...I'll work on that* 

3 dozen cupcakes later and this is the final product:

Cream Cheese Frosting:

1 package of cream cheese
1 stick of butter
powdered sugar
vanilla extract

I was doing some reading about cream cheese frosting yesterday. So when it was time to make the frosting for these cupcakes, I was prepared. Check out Joy the Baker's Cream Cheese Frosting 101. Love her.

So, per her instructions I let my cream cheese and butter sit out so it wouldn't curdle. Then, I pretty much did my own thing.

I whipped the cream cheese for a few minutes in my Kitchen Aid*. I then added the butter and whipped it real good. Anyone?

As for the vanilla, I probably only added 1/2 teaspoon. I'm too spacey to buy white vanilla when I'm prepping for a bake-a-thon, so normal Mexico vanilla was my weapon of choice.

And the powdered's the thing. Look back to Grandma's directions for baking..."until done"... I'm kind of the same way. I just added powdered sugar until it was creamy and sweet enough, but not too sweet. Sorry for those of you who need a specific number!
PS. I doubled the frosting recipe for the cupcakes. I couldn't risk running out!

I then piped the frosting on top of the cupcakes and took a break from being a housewife. It's tough work, I tell ya! If you want to take the really fancy route, add a few edible pearls and all will be right with the world.

*A Kitchen Aid isn't necessary...a hand blender would would your good old arm power.*

As always, if you try out a recipe, please let me know how it turns out. I love to hear variations on recipes. Enjoy!

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