This is going to sound super egocentric, but I only started liking carrot cake when I started making it myself.
The carrot cake I have had in the past has ALWAYS been really dry (probably because the person who made it was trying to stay on the healthier side of things)
Well, not me. At least, not when I bake.
And, in all fairness, I seldom indulge in the desserts I make. I watch others lick their plates and imagine how delicious it is.
So, to me personally, it matters not how many calories are in my creations.
Only that they taste amazing and make people dance in place.
What is the point in eating sweet treats if they aren’t worth every extra calorie you are consuming?
There is nothing worse than cheating and immediately regretting doing so because it wasn’t really worth it.
Well, I promise you, this recipe is TO DIE FOR delicious.
Again, this is not diet food.
Carrots or no carrots.
There are 3 sticks of butter and two cups of sugar and we haven’t even started on the icing yet…the icing that not only tops these adorable cupcakes, but that I injected into the centers using this new handy dandy tool from Williams-Sonoma:
Holy Sh*t That’s Good Carrot Cake (or Cupcakes!)
3 sticks SALTED BUTTER
1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons nutmeg
2 tablespoons pure vanilla extract
4 large eggs
5 cups grated carrots (I use 6 sometimes)
1 cup food processor chopped pecans
1/2 cup golden rainsins
1/2 cup shredded sweetened coconut
Crazy Delicious Cream Cheese Icing:
16 ounces cream cheese
2 stick unsalted butter
2 (1-pound) boxes of confectioners’ sugar
2 teaspoons pure vanilla extract
(you will probably have a lot of icing left over if you make cupcakes, but if you decide to do 2 layer cakes, you will have a perfect amount)
Preheat the oven to 350 degrees F.
If making cupcakes, this recipe makes 24 big cupcakes!
Spray with cooking spray, or butter 2 cupcake/muffin pans, or use foil liners.
If making a layer cake, butter 3 (9-inch) cake pans.
In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, nutmeg, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts, coconut, and raisins. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.
(cupcakes will take the same amount of time, 25-30 minutes)
Remove from the oven and let rest in the cake/cupcake pans for 10 minutes.
Invert onto wire racks, remove from the pans, and let cool.
For The Frosting:
In a large bowl, cream together the cream cheese and butter until light and fluffy.
Add the sugar gradually, beating constantly. Add the vanilla last.
Refrigerate icing for at least 25 minutes.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving.
If making cupcakes, pipe the icing onto the tops of the cooled cupcakes as desired using and sprinkle with leftover chopped pecans.