Auntie Eli’s Tuesday Treat: Homemade Carrot Cake Cupcakes!
By Eleni Louca
This recipe makes an 8-inch cake or 12 cupcakes. First, preheat the oven to 350ºF.
Ingredients For Cake
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 2 eggs
- 1/3 cup oil
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 tsp. vanilla
- 1 cup grated carrots
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, whisk together the eggs, oil, sugars and vanilla until well combined. Add the mixtures together but do not over mix! Gently fold in the carrots. The batter should be thick and uneven. Pour into your desired baking tray. Bake 20 minutes for cupcakes or 35 minutes for a cake. Test the cake is finished by inserting a knife in the center of the cake. If it comes out clean, it’s ready!
Ingredients For Cream Cheese Frosting
- 250 gr. butter
- 2 cups icing sugar
- 2 tbsp. vanilla extract
- 100gr. cream cheese
Beat the butter on medium speed scraping the bowl frequently until light and fluffy. This could take up to 10 minutes. Add the sugar at once and beat for a further 15 minutes. Increase the speed, again, scraping the bowl frequently. When the mixture turns white, add the vanilla and cream cheese until well combined.
- Clean and peel your carrots well before using to avoid your cake from turning green!
- Do not over mix! You will end up with a dense cake.
- Add raisins, nuts or more cinnamon according to your taste.
- Cut your cake in half horizontally to fill with the cream cheese frosting.
Enjoy, and be sure to tag @givemeastoria so we can see your final product! See you next Tuesday, for what’s sure to be another delicious treat!