When I think of Easter desserts, carrot cake is the first thing that comes to mind. I'm not really sure why it is considered the ubiquitous Easter cake, other than the fact that well, rabbits eat carrots? In any case, I really like carrot cake: it has a nice warmth from the cinnamon and nutmeg, and the carrots keep it sweet and moist. I saw Annie convert Cook's Illustrated's version of a carrot cake into cupcakes last fall, and I decided to do the same thing when I set out to make these.
As far as difficulty goes, this is an incredibly easy recipe. Peeling the carrots is by far the most time consuming step, but from there it comes together very quickly. I also like that it is made in the food processor. What a fun new use for it! I used my favorite cream cheese frosting recipe (which, coincidentally, I also got from Annie), which I love using to pipe - so pretty!
I took these to a friend's birthday party, and they were enjoyed by all!
adapted from Baking Illustrated
makes 24-28 cupcakes
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pound (6-7 medium) carrots, peeled
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1/2 cup (3 1/2 ounces) light brown sugar
- 4 eggs
- 1 1/2 cups canola oil
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a food processor fitted with the shredding disk, shred the carrots (you should have about 3 cups). Add the carrots to the bowl with the dry ingredients and set aside.
Wipe out the food processor and fit with a metal blade. Process both sugars with the eggs until frothy, about 20 seconds. Keep the machine running, and pour the oil through the feed tube. Continue processing until the mixture is light in color and well emulsified, about 20 seconds longer.
Scrape the mixture into a large bowl, and stir in the dry ingredients and carrots. Fold in until there is no longer any flour visible.
Fill each cupcake liner 3/4 full, and bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 5 minutes, then transfer to a wire rack to cool completely. Frost, and serve.