Carrot Cupcake Recipe With Cream Cheese Frosting | Wickwood Inn

Posted on: March 23, 2016   |   Posted in: Recipes, Silver Palate Cookbook Recipes

Classic Carrot Cupcakes Taste Of Spring Wickwood Inn

Classic Carrot Cupcake Recipe
Tastes Of Spring

“Everything in excess. Moderation is for monks.”
~ Robert Heinlein

Spring Birthday Parties at our house are a call for Carrot Cake with Cream Cheese Frosting to be center stage. In recent years, however, we’ve traded our traditional layer cake for carrot cake cupcakes. The choice was easy. Cupcakes give us each a little less cake, and a lot more frosting, especially nice as we now choose to emphasize the cream cheese and lemon in the fluffy white topping. Cupcakes aglow with candles also seem to make it more difficult to count them precisely. That gives us the best of all worlds!

The basis of these cupcakes was the Silver Palate Carrot Cake, one of the recipes that made our Shop popular from day one. When we first shared it in our Cookbook, clients, friends and parents united to say “If you give away that Carrot Cake recipe, you’ll put yourselves right out of business!” Well, that didn’t happen. Our business grew and everyone simply started making our Carrot Cake. Sharing secrets is more fun than keeping them. We’re happy to share this carrot cupcake recipe with you, and we also share these regularly with our guests at Wickwood.

Makes 32 cupcakes. You may easily cut the recipe in half.

Ingredients:

  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1½ cups corn oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1½ cups shelled walnuts, chopped
  • 1½ cups shredded coconut
  • 1½ cups pureed cooked carrots
  • ¾ cup drained crushed pineapple
  • 3 packages 8-ounce cream cheese, at room temperature
  • 6 Tablespoons unsalted butter, at room temperature|
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Juice of 1 lemon

Directions:

  1. Preheat the oven to 350°F. Generously butter 4 eight-cup muffin tins, or line them with paper liners.
  2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well by hand. Fold in the walnuts, coconut, carrots, and pineapple.
  3. Fill each cup about three-quarters full with the batter. Set on the center rack of the oven and bake until the edges have pulled away from the sides, the cup cakes are well browned and a cake tester inserted in the center comes out clean, approximately 30-35 minutes.
  4. Meanwhile cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps. Add the vanilla and lemon juice and allow to set at room temperature until the cupcakes have cooled completely. Then frost each cupcake generously and sprinkle with a little brown sugar or a few chopped walnuts. Watch them disappear.

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