Carrot cake is a dessert not all enjoy and if you are one of those people, this recipe will change your mind. This cake is fluffy, flavorful, and made with carrot puree for a less textured cake.
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I don’t like carrot cake, I never have. I have to admit though, it is great for Spring time. Spring comes and the vegetable gardens have been started. It’s a perfect choice for Easter dessert. Because of this, I was determined to create a carrot cake that I enjoyed.
The texture of the grated carrot is mostly the reason that I haven’t been a fan. Using carrot puree was my solution to this problem.
Carrot puree not only has a better texture but also has a beautiful color. It was hard for me to stop staring at it because of how pretty it was! The color is so vibrant and helps give the cake a dark caramel color.
Cream cheese frosting is the classic for carrot cake, and I tend to agree that it is the perfect pairing. Piping on the frosting is an easy way to make your cupcakes look bakery quality.
I shared this recipe on a local lifestyle show, Afternoon Live. Click the link to see how to make this recipe.
Carrot cake recipe: for people who don’t like carrot cake
Ingredients
For the cake
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup vegetable oil
- 2 large carrots - to make 1 1/2 cups pureed carrots
For the frosting
- 1/4 cup butter
- 1 8 oz. package cream cheese
- 1 1/4 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- milk for thinning
Instructions
- Line cupcake pans with cupcake liners and pre-heat oven to 350 degrees.
- Sift together flour, baking powder, baking soda, cinnamon, and nutmeg.
- Peel the carrots and coarsely chop. Add the carrots to a food processor or blender and blend until pureed. Add water a teaspoon at a time to thin if needed.
- In an electric mixer cream eggs, sugars and vanilla extract until smooth. Add oil and mix until combined.
- Add dry ingredients gradually until combined. Pour in pureed carrots and mix until smooth.
- Pour into cupcake tins using a 1/4 cup measuring cup and fill 3/4 the way full.
- Bake for 20-25 minutes or until an inserted toothpick comes out clean.
For the frosting
- Beat the butter and cream cheese with an electric mixer until smooth and lump free.
- Gradually add the confectioners’ sugar beating on low speed until combined.
- Add vanilla extract and beat until smooth. Add milk a teaspoon at a time to thin if needed.
- Apply the frosting to cupcakes using an icing spatula or butter knife.
