One recipe, 3 possibilities! Cupcakes, muffins, or cake!

This carrot cake recipe was a part of my repertoire during my Elegantly Sweet Shoppe days. This is the exact design I created for the restaurant I used to bake for. It has the perfect moist and fluffy texture that I look for in a carrot cake. I wanted to try it as a cupcake, and as a streusel muffin. Both came out beautifully, and now add to the versatility of this recipe!

I like the addition of crushed pineapple in this recipe – but it can be omitted if it’s not your preference. The same goes for the walnuts – which can be switched to pecans, or omitted altogether. Raisins can also be added if that’s something you love.

Recipe for Carrot Cake (makes 12 cupcakes or muffins, or 3 – 6″ cake layers, or 2 – 8″ cake layers). Prepare your cupcake pan with paper liners, or your cake pans with cooking spray and parchment circles on the bottom of each. Set aside. Preheat oven to 350 degrees.

Ingredients:

• 2 large eggs
• 3/4 c vegetable oil
• 1/2 c buttermilk
• 1 tsp vanilla
• 1 c granulated sugar
• 1 1/2 c all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 1/2 c shredded carrots (if using crushed pineapple, use 1/2 c well-drained pineapple, and decrease shredded carrots to just 1 c.)
• 1/2 c chopped walnuts

Combine eggs, oil, buttermilk, vanilla, and sugar. Mix in a stand mixer using a paddle attachment.

Combine dry ingredients in a separate bowl, and whisk together using a hand whisk.

Add dry ingredients slowly to wet ingredients, with mixer on low. Increase to medium, and blend just til smooth.

Fold in shredded carrots, pineapple (if using), and nuts.

Scoop into cupcake liners to 3/4 full, or your prepared pans. If making streusel muffins, make the following topping:

Streusel topping:

• 2/3 c all-purpose flour
• 2/3 c light brown sugar
• 1 tsp cinnamon
• Tbsp cold butter

Blend together using a pastry cutter. You want this to be “chunky”. Squeeze the crumbs together using your hands. Add topping generously to each muffin, then bake as below.

Bake cupcakes for about 18 min (use a toothpick inserted in center to check for doneness). Bake cake layers longer – time will depend on pan size. Check for doneness the same way. Cool completely.

Cream Cheese Buttercream recipe. 1 recipe will frost 12 cupcakes. (If decorating a cake with 2-3 layers, you will need to mix up 1 1/2 to 2 recipes of frosting).

Ingredients:

• 1 stick of unsalted butter, room temp.
• 1 – 8oz pkg of full fat cream cheese, room temp.
• 1 tsp vanilla
• 4 c powdered sugar

Combine the butter, cream cheese, and vanilla in a mixing bowl with a paddle attachment. Blend til smooth. Add powdered sugar 1 c at a time, mixing well between additions. Whip til well blended and fluffy.

Set aside about 1/2 c of frosting to color orange (using paste food coloring), and about 1/4 c of frosting to color green. This will allow you to create your own “carrot” designs on your cupcakes, or cake!

I think the cake version is perfect as a “naked” cake, a “semi-naked” cake, or a fully frosted cake. It all depends on the look you are going for, and how much frosting you want on your cake. They are all beautiful, and delicious!

Frost as you like. I am kind of in love with this “flat top” frosting technique for these cupcakes. I rolled the sides in a pile of chopped walnuts. They look like they are straight out of a bakery – MINE THAT IS!