When I was planning the treats I wanted to make for my husband Andy's various birthday celebrations, I realized with a sinking feeling in my stomach that I didn't know what his favorite kind of cake was. It's not that I'm a negligent wife... it's just that he enjoys most anything, and if there's a flavor he feels strongly against, I already know about it. So I sheepishly asked him. He shared a whole list, but the very first thing out of his mouth was "carrot!" Hmm... who knew?!
I had a recipe for a carrot bundt cake from a wonderful friend of ours who was the volunteer at the Humane Society that fateful day we adopted Ollie. I decided to adapt her recipe into cupcakes for Andy and his coworkers (who have started an unofficial Amy fan club since I ply them with so much sugar).
Since I was so unsure of the baking time and whether the texture would work well as cupcakes, I did a test run, which was a great idea... not because I needed to tweak, but because they came out perfectly and I got to snack on one early!
I used my pastry bag and a long, skinny tip to inject frosting into the cupcakes before icing the tops. A totally unnecessary step, but a nice extra touch if you have the time and equipment. These made for a happy husband, which makes for a happy me!
Carrot Cake Cupcakes
Adapted from Cathy
1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
3 cups grated carrots
1 cup chopped walnuts
1. Preheat oven to 300F. Mix oil and sugar together in a large bowl. When it's blended well, add the eggs one at a time, beating after each one.
2. In a smaller bowl mix together flour, salt, baking soda and cinnamon. Slowly add to egg mixture and when blended add carrots and walnut and mix well.
3. Use a 1/4 cup measure to portion batter into well-greased cupcake tin. Bake for 25-27 minutes, or until a tester comes out clean. Cool completely before frosting.
Cream Cheese Frosting
Makes enough to frost a bazillion cupcakes (i.e. I had lots left over after frosting 24)
8 oz cream cheese
1/2 stick butter, room temperature
1 1 lb box of powered sugar
2 tsp lemon juice
2 tsp vanilla
Blend cream cheese and butter until creamy. Slowly add sugar, mixing well after each addition. Add lemon juice and vanilla and beat just until blended in. Spread on cooled cupcakes.