by Jacqueline Madison
For those of you who know a little about me, I’ve been living in Australia for the past two and a half years. Carrot cake, among many other things, is something I miss so much from home. I’m not saying its non-existent here, but the flavor combination of the almost savory mixed with the sharp sweetness confuses the aussie taste palate (so im told), which makes it hard to come by. During a Thanksgiving abroad celebration I introduced pumpkin pie and candied sweet potatoes, more vegetables made sweet basically, and I received the nod of approval but the look of “oh my god, what is this?!” So… with the weather here feeling like fall weather back home, I made carrot cake cupcakes. The aroma of cinnamon and ginger filling the house was wonderful. I kept walking around the house breathing in as deep as I could to really enjoy the moment of feeling at home. Hope you enojy…
Carrot Cake Cupcakes
Oil 12 oz
Sugar 15 oz
Cinnamon 2.5 tbsp
Ginger 1 tbsp
Salt 1 tsp
Baking soda 1.5 tsp
Baking Powder 2 tsp
Flour 1 lb 2 oz
Eggs 3 large
Buttermilk 3 oz
Carrots 1 lb (about 4-5 large carrots grated using a food processor)
Walnuts 1 cup (You can substitute/add pecans and raisins.)
1. Preheat oven to 325 F
2. In a mixing bowl with a paddle attachment add the oil and the sugar and mix to combine.
3. Add all the dry ingredients: cinnamon, ginger, salt, baking soda, baking powder and flour. Mix together.
4. While the mixer is on the first setting add the eggs and buttermilk alternating.
5. Finish by adding the grated carrots and walnuts.
6. Fill each cupcake 3/4 full and bake roughly 30 minutes.
Cream Cheese Frosting
Unsalted Butter 150g
Full Cream, Cream Cheese 250g
Powdered Sugar 4 cups
1. In a mixer with a paddle attachment add the butter and cream cheese and whip until white and fluffy.
2. On the first setting add the powdered sugar. Once combined move to the 2nd setting and whip until soft and creamy.