Carrot Cake - Carrot Cake Cupcakes
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups + 1 tablespoon all-purpose flour for walnuts and raisins
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons fine salt
1 cup raisins
1 cup chopped walnuts
3 cups grated carrots
1/4 cup minced or crushed pineapple that has been drained on paper towel (do not add to batter wet)
1 1/2 teaspoon Orange Zest
For the frosting:
1 block cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1 1/2 teaspoon orange zest
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Or use cupcake wrappers to make cupcakes. Makes 20 cupscakes.
For the batter:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla and orange zest. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. For cupcakes, use a 1/4 cup ice cream scoop or measuring cup to place batter into cups. (must be 1/4 cup- to much or to little with not allow for even rising of the batter) Bake cupcakes, exactly 27 minutes or until toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Sift confectioners sugar until light and airy. Add the sugar and mix until smooth. About 2 minutes.
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups + 1 tablespoon all-purpose flour for walnuts and raisins
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons fine salt
1 cup raisins
1 cup chopped walnuts
3 cups grated carrots
1/4 cup minced or crushed pineapple that has been drained on paper towel (do not add to batter wet)
1 1/2 teaspoon Orange Zest
For the frosting:
1 block cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1 1/2 teaspoon orange zest
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Or use cupcake wrappers to make cupcakes. Makes 20 cupscakes.
For the batter:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla and orange zest. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. For cupcakes, use a 1/4 cup ice cream scoop or measuring cup to place batter into cups. (must be 1/4 cup- to much or to little with not allow for even rising of the batter) Bake cupcakes, exactly 27 minutes or until toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Sift confectioners sugar until light and airy. Add the sugar and mix until smooth. About 2 minutes.
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