Carrot Cake Cupcakes
• 01 June 2009
I made these cupcakes recently after experiencing a serious hankering for carrot cake. I thought a carrot cupcake recipe written by my favorite cookbook author, Ina Garten, would be a sure thing. However, for the first time ever, I didn't totally love one of her recipes. Don't get me wrong, they were good...just not to-die-for (like her coconut cupcakes).
Does anyone know of a killer carrot cake cupcake recipe you'd be willing to share? Pretty please?
For extra points in the presentation department, try garnishing the cupcakes with candied orange peels (you can learn how to make them here) and then placing them inside little, square, kraft brown boxes. I found mine locally at Xpedx, but you can find them online here. The circle labels are from Paper Source and the ribbon from Joanns.
If you can find a way to get your hands on it, Magnolia Bakery's (NYC)carrot cupcake recipe is truly divine.
ReplyDeleteI love that you posted this! I was thinking the same thing. I made her coconut cupcakes last week and now have an extra bowl of cream cheese frosting in my fridge and was looking for a good carrot cake recipe. Still looking but I'm on the quest.
ReplyDeleteI like this one: http://www.epicurious.com/recipes/food/views/Carrot-Cupcakes-with-Ginger-Cream-Cheese-Icing-101357
ReplyDeleteThe ginger cream cheese frosting is key.
Glad you found the shots :) looks great.
ReplyDeleteMartha Stewart's carrot cake cupcakes with maple cream cheese frosting- SO moist, SO delicious, and the maple syrup in the frosting? AMAZING. The perfect compliment to the carrot cake.
ReplyDeletehttp://www.marthastewart.com/recipe/carrot-cake-mini-cupcakes
i have a GREAT carrot cake recipe from america's test kitchen i'll have to give to you ( i couldn't find it online). the secret is lots of orange and lemon zest
ReplyDeleteMy favorite all-time carrot cake recipe is found on epicurious.com. It is called Carrot Cake with Maple Cream Cheese Frosting. Yum. However, the last time that I made it, the cake deflated in the middle. Go figure.
ReplyDeleteThis is my recipe, which I'm really partial to, of course. It is seriously good. I like a fairly dense cake...nothing remotely fluffy like the box versions. If that's what you're looking for, you should try these.
ReplyDeleteWhen I turn the cake recipe into cupcakes, I add 1/3 c. more flour and reduce the baking powder to 1 1/2 teaspoons, rather than 2. Also, be sure to not fill them too high, or they'll fall.
I don't remember how many cupcakes it makes...a lot. Well worth it, and you can freeze or give away the extras. Don't skimp on the cream cheese frosting!
http://kitchenaddiction.blogspot.com/2007/08/carrot-cake.html
I second the vote for the cooks illustrated recipe. (although, I've never make cupcakes with it...)
ReplyDeleteMy favorite carrot cake recipe is Mrs. Fields. Really.
ReplyDeleteI love individually packaged cupcakes. There's something especially magical about opening a little box with a tiny piece of delciousness inside. It's like a little secret just for you.
ReplyDeleteThe best carrot cake ever was from the now gone "commissary restaurant" in Philadelphia...i make this recipe into large cupcakes...without the filling...wonderful....and the cake is the absolute best ever...
ReplyDeletegoogle it to find lots of mentions...
goodness gracious. i just stumbled upon your blog for the first time, and i will certainly be a regular. nice to meet you. my mother's carrot cake recipe is my personal favorite. it's the kind of recipe that has been handed down for generations, so it's a classic, decadent and tried-and-true recipe. i'd love to share it with you. just drop me an email: rsearnest@yahoo.com
ReplyDeletei have made dabout 10 of these cakes, all have fallen in the middle. cooking temp from 300 to 350 degrees, convection and non-conv. 25 min to 40 min. no luck. every level in the oven has been tried. help.
ReplyDeleteBilly, as you can tell by reading my post above, I didn't have the best experience with this recipe either. Hence me asking for reader favorites! Perhaps you might take a peek at the other comments and utilize their suggestions. I just made some last week from the MS Everyday Food cookbook that I thought was pretty good. I omitted the raisins and walnuts.
ReplyDeleteThese just looks so yummy!
ReplyDelete