I want to start by saying I’m really not happy with how these came out – look wise. They tasted delish as always (I’ve made these recipes before many times) but I didn’t have the decorating tip I wanted and I couldn’t find it locally so had to improvise.
Once again I did something I don’t normally do. I grated the carrots by hand. I normally buy the matchstick carrots at the grocery store because it saves me time. But I went to the city market this weekend with my parents, who were visiting, and I was able to purchase just a few large carrots and decided I might as well do it the hard way right way.
My mom bought me some new multicolored nesting mixing bowls, aren’t they pretty?
I think the best thing ever made was powdered buttermilk. This recipe calls for 3/4 cup of buttermilk. I have only seen regular buttermilk come in 32oz containers. I have no idea what I would have done with the rest if I couldn’t mix up exactly the amount I needed. FYI don’t do it in a bowl or cup and think you can mix if sufficiently with a whisk or spoon. Because you can’t. Put it in something you can close tightly with a lid and shake the heck out of it. Also this is found in my grocery store’s organic/natural section, so if it’s not in your regular baking aisle look there.
The reason I normally do matchstick carrots is because once you beat the batter with your mixer they break down really small anyway. I won’t say the doing it the hard way right way was better. I really don’t know if it was.
I made carrot cake cupcakes this weekend because it was what my dad requested. He likes raisins in his carrot cake, my mom and I don’t. So although the recipe doesn’t call for raisins I added some to half of the cupcakes and just mixed them in with a wooden skewer.
I’ve never made this carrot cake recipe into cupcakes before. But I did remember that it didn’t rise a whole lot. I filled the cups probably 3/4 of the way full and none of them came even close to overflowing. I also I can’t tell you how long I cooked them as I forgot to set a timer. The house filled with the wonderful smell of carrot cake and I jumped up to go look how they were doing, hoping they weren’t overcooked.
By the time I got back from the store from getting more white chocolate for the frosting my son had woken up from his nap. In a very bad mood. He had a runny nose and I think he just didn’t feel too great. And while my husband is the best dad in the whole wide world a screaming, crying kid did make things a little stressful while I was making the frosting. Thus, no pictures of that process. But I do have one of the finished product:
Again, not happy with how the frosting looks. I need to suck it up and pay for shipping for ONE decorating tip I guess. There are NO cake decorating stores in my town. I can’t believe it.
- Cooking spray
- 9 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg whites
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 cups finely shredded carrot
Preheat oven to 350°.
Line cupcake tins with paper lines.
Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into cupcake tins. Sharply tap pan once on counter to remove air bubbles. Bake at 350° until a wooden pick inserted in center of cupcakes comes out clean. Cool in cupcake tin 10 minutes on a wire rack; remove from pan and cool completely.
- 6 ounces white chocolate, coarsely chopped
- 1 package (8 ounces) cream cheese, at room temperature
- 4 tablespoons (1⁄2 stick) butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar, sifted
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the vanilla and 2 1⁄2 cups of the confectioners’ sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.
3. Use to frost the top and sides of the cake of your choice.