I make carrot cake for my mom. Not everyone loves cake full of chunky bits of pineapple and pecans and raisins, but over the years it has grown on me. I keep the chunks as small as possible so they are well dispersed and unoffensive and the result is a sweet, spice cake full of little surprises. This recipe will also work for a layer cake if you are so inclined, but it is so hearty and rich that we rarely finish a whole birthday cake. These little cupcakes are the perfect single serving and can be frozen whole, frosted, for pulling out as a snack any time your sweet tooth demands it.
Carrot Cupcakesmakes 24-28 cupcakes, prep 20 min (depends on your carrot grating skillz), cook 20 min, adapted from Carrot Cake
- 2 1/2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 cup butter, melted
- 2 cups grated carrots, about 6-8
- 1 (20 oz) can crushed pineapple, drained
- 4 eggs
- 1/3 cup toasted, finely chopped pecan pieces
- 1/4 cup golden raisins, roughly chopped
- Heat oven to 350°F. Line two cupcake sheets with paper liners, using two liners for each cupcake.
- Combine the dry ingredients: flour, sugar, baking soda, cinnamon, and salt, in a large mixing bowl. Remove a small bowlful of the flour mixture and toss the nuts and raisins in it, then set aside.
- Beat melted butter into dry ingredients until mixture looks like coarse sand.
- Combine carrots, pineapple, and eggs in a medium bowl.
- Beat carrot mixture into butter mixture, scraping down bowl as needed to combine.
- Beat batter for two minutes then stir in pecan and raisin mixture until well distributed.
- Ladle batter into cupcake liners, you will have quite a bit left over if you only make 24 cupcakes.
- Bake cupcakes about 20 minutes or until a tester comes out clean. Remove cupcakes to a rack to cool.
- Frost generously with cream cheese frosting.
I switched the oil in the old recipe for butter (and less of it) to make these little cakes richer and less greasy. The result is my new, go-to carrot cake recipe.
Posted in Desserts