Day 255 – Carrot Cake Cupcakes

12 Apr

With Easter just a little over a week away, I decided it was time for some Easter Bunny-type cupcakes.  Obviously, I mean Carrot Cake Cupcakes (recipe below from Food Network).  Bunnies…Carrots….see what I did there?

Carrot-Cupcake    Mini-Carrot-Cupcake

The cupcakes are moist and chewy. Full of texture from the carrots, walnuts and raisins. They have a nice sweet and spice flavor (thanks, cinnamon!). Very typical carrot cake.

Note: This recipe calls to bake the full-sized cupcakes for about 45 minutes, at 2 different temperatures. I baked one batch at 450 for 10 minutes, followed by 20 minutes at 350. The second batch I did at 350 only for about 20 minutes. For the full time, they would have burned for sure! I preferred the second batch. The first batch is tough and tastes a little overcooked to me.)

First batch:

Fully-Baked-Carrot-Cupcake

Second batch:

Par-Baked-Carrot-Cupcake

See what I mean?

Cream-Cheese-Frosting

The frosting is thick and creamy. It’s a very strong cream cheese flavor. Smooth, a little sweet and lots of cream cheese goodness!

Carrot-Cake-Cupcake     Mini-Carrot-Cake-Cupcake

The 2 go very well together. It’s a classic carrot cake with cream cheese. Smooth frosting to counter the chunky cupcake. Sweet, spicy. Everything you expect.

Note: The minis are a great version of these. Bite-sized and yummy!

Carrot-Cake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4 (lots of chopping and grating)
  • TOTAL: 18

RECIPE

Carrot Cake Cupcakes (recipe from Food Network)

Cupcakes:

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 tsp pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts

Frosting:

  • 3/4 pound cream cheese, room temperature
  • 1/2 pound unsalted butter, room temperature
  • 1 tsp pure vanilla extract
  • 1 pound confectioners’ sugar

For directions visit Food Network.

*Tomorrow: Chubby Hubby Cupcakes*

One Response to “Day 255 – Carrot Cake Cupcakes”

  1. mydearbakes April 13, 2014 at 4:02 am #

    Aww, such a great looking bake! =D

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