If I have to think back to when i first tasted Carrot Cake it takes me back to my younger days ,wow saying it like that makes me sound old lol . I remember when i was little this was one of my moms treats she would love to have when we went out for tea or lunch .
I had a look around for a recipe that i could relate to and i found this one from the one and only Paula Deen.http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe/index.html The recipe is for a cake but i used it as Cup Cakes . It worked well i think . I do see she has a recipe for just cup cakes that is basically the same recipe but with a bit more flour.
Well this worked for me but ill post both and you can decide with one you prefer.
Ingredients:
2 Cups all-purpose flour
2 Cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 cup chopped pecans, optional(i would say if you unsure try it you will not regret it)
Method:
1.Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. OR if you using this for Cup Cakes you can place large Cup Cake paper cups in your cup cake pans.(i got about 20-24 cup cakes out of this mixture)
2.In a large bowl sift together flour, sugar, baking soda, cinnamon, and salt.
3. In a smaller bowl or jug beat the eggs and vegetable oil.
4.Add the wet ingredients into the dry . Using a hand mixer, blend until combined.
5. Add carrots and pecans-if you have decided to use them.-I must admit when i was mixing this all up it didnt look very uhm "pretty". BUT the end result was really yumie!
6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. OR if your are using this mixture for Cup Cakes scoop mixture into cup cake cups about 1/2 -3/4 full. Bake them for 25-30. I would suggest to check them after 20 min.
OR
Now as promised here is the Recipe Paula Deen uses for the Cup Cakes , as i mentioned befor either one works for me.http://www.foodnetwork.com/recipes/paula-deen/corries-carrot-cupcakes-recipe/index.html
Ingredients:
3 Cups all purpose flour
3 Cups granulated sugar
1 tablespoon baking Soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegatable oil
4 eggs
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots (this sounds odd i know but it does add moisture but if your not too keen on the idea or you have carrots already bought then use 2 Cups grated carrots)
1 cups chopped pecans
1 1/2 cups sweetened shredded coconut
Method :
1.Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin pams with paper cupcake liners.
2.Sift the flour, sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree(if your using grated carrots then wisk u te wet ingredients add that to the flour mixture and add the grated carrots with the coconut). Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.
3.Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
Now for the best part , the cream cheese frosting. Please dont make the mistake to be too eager and try frost your cake or cup cakes while they still warm . They must be completely cool. Otherwise your frosting will melt and slide off.
Cream Cheese Vanilla Frosting
Ingredients:
2 teaspoons vanilla extract (yes the real stuff not the essence)
1 package of philadelphia plain cream cheese (I used a 300g package but you can also use 1 package of the Simonsberg plain cream cheese it is 230g but you will just use less icing sugar)
750g icing sugar (sifted if there is lumps )
100g unsalted margarine or butter (if using margarine it can not be the spreadable type )
Method:
1.Firstly your butter or margarine needs to not be straight out the fridge . If im making this frosting i take the butter out about 4 hours befor i need to use it.
2. Using a electric wisk (of you dont have this you can by all means do it old school way and use a wooden spoon and beat this by hand) beat the butter untill all soft.
3. Now add the cream cheese and combien it with the butter.
4. Slowly start adding the Icing sugar bit by bit beating in between .
5.When the mixture becomes firm and it is a "pipe-able concistency or spreadable"
6.Add the vanilla and mix well.
TASTE!!!! if you find its too sweet then you can add more cream cheese but remember the mixture will soften a little then to .
You are now ready to frost your Cake or Cup Cakes . Its up to you how you want to do that . For the cake i would ice the two layers together and then the top . Maybe sprinkle some shredded coconut on top or some chopped pecan nuts. I woulded frost the sides , you dont want to go over kill on the frosting , you want the right balance .
As for the cup cakes , play around a bit with different type of pipping nozzels and get different looks to those cup cakes, you can even just use spatula and smooth the icing on . What ever you decide to do remember just have fun while doing it . Baking is FUN!
As for storing them , if its cold by you and your going to be eating them the next day or two i wouldnt put them in the fridge but put them in a closed container. If its really hot you will want to put them in the fridge and take it out about 30min befor serving .
They freeze well also , yes some people may think im nuts but i have been freezinf cup cakes for a long time and they are great even after they have been frozen. If you have made too many cup cakes or too much cake , freeze them in a sealed container and when you want to have a treat take them out about a hour -two hours before the time left at room temperature.
Happy baking all.
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