Friday, April 2, 2010

Carrot CupCake

by Darla

I decided to do a traditional carrot cake for the Easter weekend, but wanted to do something special, so I made it a giant cupcake and dressed it up with some marshmallow fondant. This is my favorite carrot cake recipe, with Bakerella‘s delicious cream cheese frosting. The recipes are below, and are very easy. Enjoy!

Have a wonderful holiday weekend my friends!

Classic Carrot Cake with Cream Cheese Frosting

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound (3 cups) carrots, peeled and shredded
1 1/2 cups sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cups canola oil

8 ounces (1 package) cream cheese, softened
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla
6 cups confectioners’ sugar

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9 x 13 cake pan (or spray with cooking spray and line the bottom with parchment paper).

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt; set aside.

In a large bowl, or in the bowl of a standing mixer, combine the sugar, brown sugar, and oil; mix well. Add the eggs one at a time, scraping the bowl after each addition. Once combined, beat well for 1 to 2 minutes, until the mixture is throughly combined and light in color. Stir in the carrots until evenly distributed.

Add the flour mixture in 3 additions, mixing well between each. Mix for 2 to 3 minutes, scrape the bowl, and mix again for about 30 seconds. Pour the mixture into prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire cooling rack and allow to cool completely before frosting and serving.

For the frosting: In a large bowl, beat the cream cheese and butter together until light and fluffy. Stir in the vanilla; scrape the bowl. A little at a time, add the confectioners’ sugar, scraping the bowl as needed. Beat well until light and fluffy and well combined. Frost the cake and serve.

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{ 11 comments… read them below or add one }

1 Sonya Judd April 2, 2010 at 11:15 am

Soooo you are going to be writing a cook book right? because i would definitely buy it!!!


2 bttrflybabydoll April 2, 2010 at 10:17 pm

Absolutely amazing! I have that cake pan, but I don't think anything that looks like that will ever come out of it.

It sounds delicious!


3 Zoe February 10, 2012 at 3:57 am

Just wondering when do you add the carrot? Thanks x


4 Darla February 12, 2012 at 1:04 pm

You’ll stir the carrots in just before adding the flour mixture. Sorry about that!!


5 Zoe February 16, 2012 at 2:03 am

Thank you tried it out and it was a definite winner much appreciated for such a great recipe thank you :) x


6 Powell September 18, 2012 at 10:00 am

Hi, is this recipe for a giant cupcake mold? If not do you know how much more ingredients I should add to the recipe? Thank you!


7 Darla September 19, 2012 at 12:33 am

Yes, this is for a giant cupcake. This recipe, as-is, will make 2 8- or 9-inch rounds.


8 Nicole December 1, 2012 at 2:56 am

Hello, I was wondering if it mattered what kind of Cream Cheese you used? Would you recommend a specific one?

Thanks x


9 Darla March 9, 2013 at 12:02 pm

I always use the low-fat generic cream cheese :) I haven’t notice a difference between cream cheeses :)


10 Laura January 29, 2014 at 3:59 pm

I have to make a giant cupcake out of carrot cake. I’m a bit nervous because I’ve never used the pan before. Not sure if I’m going to be using fondant to cover it so I’m wondering if the cream cheese frosting on top will stay ok. I know it’s not as thick as a buttercream and I just don’t want it sliding off the top!


11 Darla January 30, 2014 at 2:35 pm

I think that you would be safe using cream cheese frosting. If you feel like its too soft, you can always add a bit of extra sugar to firm it up a bit. :)


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