I am using my iPhone to take my pictures and using my iPhone to post my blog as well. My pictures may not turn out as pretty as the one you see online but it serves it's purpose.
Did I mention that I am a BIG Apple fan? Well, I am! Thank you Apple for making blog posting a breeze!
Let's start with the Carrot Cake Recipe.
What you need:
Carrots! I get carrots at Costco. The price is reasonable and organic too.
Peel the carrots and cut off the ends.
Shred the carrots using the food processor. This takes a minute to shred an 8 cup carrots.
Voila! 8 cups of carrots are ready!
I like to use the large blade to shred the carrots. For this recipe you only need 4-5 cups of shredded carrots.
Next thing you need is 1 cup melted unsalted butter. I have seen recipes that use canola oil. I've done the canola oil but I don't like the taste of canola oil. Since then I have been using melted butter. It's yummier!
This Pyrex measuring cup is perfect for melting the butter.
Then you need 2 cups of packed brown sugar. This will be combined with the butter.
You also need 4 eggs. A lot of recipe says have the eggs at room temperature. I've never done that with my cupcakes. It seems to be okay. There may be some scientific reason for doing it. I just don't know. Post a comment if you know the reason.
In a separate bowl, you need 2 cups of all purpose flour. I have read in the Art of Baking (by Sur La Table) that the best flour is Gold Medal. I've been using the Gold Medal for my All Purpose Flour.
In the bowl where you have the All Purpose Flour, add 2 tsp baking soda and 1/2 tsp salt.
In the same bowl with the flour, add 2 tsp of cinnamon.
Whisk all dry ingredients and set aside.
You may now preheat the oven to 350F. Use the dual oven if you have it.
Start lining the cup cake pan. I use the mini cupcake pan.
Now let's start the baking process.
Pour the melted butter in the mixing bowl.
Add the sugar.
Mix the two ingredients until combined.
Add eggs one at a time and mix.
Add dry ingredients in the butter mixture. I usually wrap my mixer with Saran Wrap to prevent the kitchen wall from getting redecorated with the new medium - the flour. Or you can use the fancy Kitchen Aid bowl cover. I have one of those but I don't use it.
Mix the flour and the butter mixture. Do not over beat! Mix until incorporated.
Add the carrots to the batter.
Mix until combined.
Use the ice cream scoop to fill the cupcake pans.
Fill the cupcake liner 2/3 full. Do not over fill.
Bake 350F for 13-14 mins or until done.
The cake should bounce back when pressing the cake gently. The toothpick technique should also work to check for doneness.
Remove cupcakes in the pan and put in a cupcake holder to cool off. Add frosting when cool.
For frosting I use the following:
1 cup cream cheese
2 1/2 cups powdered sugar
1 tsp vanilla
Mix all ingredients. This is where you really need the Saran Wrap cover!
Frost the cup cake.
Share and enjoy!
Enjoy!
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