Ok, Maybe carrot cake is not my least favorite, but close. It’s not that I haven’t given it chance after chance. Something just doesn’t sit right about it.
I actually don’t even feel comfortable about making it for customers, but when the customer is your sister-in-law that is about to move across the country and leave you to fend for yourself at crazy, huge family parties… you just don’t say no.
And it’s lucky that I made them. These cupcakes are the ones that made my sister declare that we have to open a bakery. Now. Today. Apparently she thinks my cupcakes are “The S%*t,” and that is saying a lot coming from a picky, eighteen year old. My sister is not afraid to speak her mind, and it’s possible that I almost killed wanted to hurt her a few times this year when she told me my house was dirty and all because of one lousy dish on the coffee table.
But back to the life changing cake…
(Cupcake from Baking Illustrated)
2½ cups flour
1¼ t. baking powder
1 t. baking soda
1¼ t. ground cinnamon
½ t. grated nutmeg
1/8 t. ground cloves
½ t. salt
6 medium carrots, peeled & shredded
1½ cups sugar
½ cup packed brown sugar
1½ cups oil
-Preheat your oven to 350 degrees. Line 24 muffin tins with paper liners and set aside.
– Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Toss the carrots in your flour mixture.
– Add the sugars and eggs to the bowl of a food processor fitted with the blade attachment. Pulse until foamy. Slowly drizzle the oil in and mix well. Pour the liquid mixture into the dry ingredients, and stir until no flour can be seen. Fill liners 3/4 full and bake for 15-20 minutes.
These are the perfect fall treat. I’m even thinking about taking a batch up to my little guy’s daycare as a thank you gift!
Are there any fall flavors out there that I should be aware of??