Take 5 Carrot Cupcakes

I came across this recipe in the January 2011 Food & Wine magazine. The memories surrounding its discovery are sweet and savory. Much like these cupcakes.

Justin, Elsa, and I were spending the holidays in Raleigh last winter. Both our families were present, which was a wonderful treat! I had been charged with dessert duty for Christmas with the Meeks as well as birthday #32 for Tina and I. (I know, twist my arm, right...) While the fruit tart and decadent chocolate torte whipped up for Christmas were blog-worthy in and of themselves, it is this simple carrot cake recipe, used to commemorate another year of health and happiness for my sister and I, that keeps finding its way back into the spotlight.

I modified the recipe in order to create a 10" double layer cake for festivities up to this point. Most recently, however, I made it for the first time in its original form to ring in the beginning of a new year for our sweet little lady. As with its previous performances, it did not disappoint.

So without further ado, I bring you Take 5 Carrot Cupcakes.

Take 5 Carrot Cupcakes

ACTIVE: 45 MINUTES TOTAL: 1 ½-2 HOURS

MAKES: 14 CUPCAKES or

10” DOUBLE LAYER CAKE

Ingredients	Cupcakes	10” Double Layer Cake
all-purpose flour	1 C	2 C / 243 g
cinnamon	1 ½ t	3 t / 7 g
baking soda	1 t	2 t / 12 g
salt	½ t	1 t / 5 g
eggs, large	2	4
canola oil	¾ C	1 ½ C
sugar	1 C	2 C / 400 g
vanilla extract, pure	1 t	2 t
carrots, finely shredded	1 ½ C	3 C / 380 g
pecans pieces, toasted	1 C	2 C

1. Preheat oven to 350. Line or grease muffin cups/grease and flour 10” cake pan(s).

2. In medium bowl, whisk flour, cinnamon, baking soda, and salt. In large bowl, using electric mixer, beat eggs with canola oil. Gradually beat in sugar at medium-high speed until thick, about 3 minutes. Beat in vanilla. Fold in dry ingredients with a rubber spatula. Fold in carrots and pecans.

3. Spoon batter immediately into muffin cups or spread evenly in cake pan(s). For cupcakes, bake 25 to 30 minutes. For cake, bake approximately 60 minutes.

4. Top with Cream Cheese Frosting (recipe below.)

Cream Cheese Frosting

Ingredients	Cupcakes	10” Double Layer Cake
unsalted butter, softened	4 T	12 T
cream cheese, softened	4 oz	14 oz
vanilla extract, pure	½ t	1 ½ t
confectioners’ sugar	1 ¾ C	5 C

1. In a bowl, using electric mixer, beat butter with cream cheese until smooth. Beat in vanilla and confectioners’ sugar. Beat mixture at high speed until frosting is light and fluffy.

Dust chopped, toasted pecans with cinnamon and garnish cupcakes/cake if desired.

http://www.foodandwine.com/recipes/take-5-carrot-cupcakes