Monday, February 20, 2006
My mother makes a killer carrot cake. The recipe is simple and comes out great as a loaf, a two layer round, or in my case, cupcakes.
Claire's Carrot Cake
2 cups grated carrot (about 4 carrots)
2 cups white sugar
1 cup oil
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1 small can crushed pineapple drained. (Apparently a small can is about 4oz or half a cup, however I bought the smallest can available at the corner store, which was 16oz and used about a fourth of it).
Mix everything together and put it the pan of your choice that you've properly greased and/or lined. Oven at 375. The cupcakes took about 35 minutes, and I know from experience that a loaf pan full takes just over an hour. So watch it.
Aren't they beautiful? The pineapple isn't a major flavor component, most probably wouldn't be able to pick it out as an ingredient, but it provides such moisture, which a thick cake like this often lacks.
The frosting is basic cream cheese frosting.
one 8oz package of softened cream cheese.
one stick of butter softened
one cup of confectioners sugar
1/2 tsp vanilla
and my secret ingredient
1/2 tsp cinnamon
I creamed the butter and cream cheese together first to introduce enough air and make sure there were no lumps of cheese or butter.
Once the butter and cream cheese were smooth I added the remaining ingredients and continued to blend until soft and smooth.
I had two friends with birthday's this past weekend, and each enjoyed a small batch of these cupcakes. The hint of cinnamon in the frosting echoes the cinnamon in the cake and the pineapple keeps things nice and moist. Yeah, I said moist.