Cakes,

Carrot Cupcakes with Cream Cheese Frosting

February 22, 2019 Motions and Emotions 2 Comments

Carrot cakes or cupcakes with cream cheese frosting is  a match made in heaven! I think there could not be any better option than frosting a carrot cake with cream cheese. Carrot cake is not a new dessert but it's a very traditional and old recipe. It is thought that the recipe of carrot cake has evolved from the concept of carrot pudding prepared and enjoyed during Medieval times in Europe. Later in early 1900s, traditional carrot cake was baked for the first time in England. I get to know this small piece of history while looking at the history of carrot cakes.



As the days passed the recipe has evolved and slowly it was frosted with cream cheese and that became the best combination till now. Really, I think cooking is an experiment which takes place in the kitchen of every house and each time we get a better result. More importantly, failures are the part of this experimental process and I am not an exceptional person in this theory.

Best recipe of carrot cake


Baking a carrot cake was in my mind for so long after seeing lot of carrot cake posts during Winter. I made an attempt to bake a carrot cake couple of years back and I was not happy and satisfied with the outcome. It was bit dense and we just finished it. No I didn't frost my cake as you all know my preference is a naked cake. Later I thought of making it once again however, every time I grate carrot I end up making the Indian dessert Gajar ka Halwa.

Carrot cupcake with cream cheese frosting


But this Winter I decided to bake a carrot cake one more time and this time I decided to frost it with cream cheese. I started my search for a good recipe of carrot cake to execute my plan and finally I decided to follow the recipe of Martha Stewart by changing a bit here and there to suit our taste bud. My kitchen filled with aroma of spices and finally, I got desired result. No I didn't taste the cake this time as I decided to taste them after frosting with cream cheese. I was excited and as soon as the frosting is ready I started frosting the cupcakes. Cupcakes turned beautiful and gorgeous just like any person would look after a beautiful make up. After it was ready, I took a bite of carrot cupcake with cream cheese frosting and it was completely divine. I was like why didn't I try it before? I got almost 10 to 12 cupcakes and few of them I stored in an airtight container and stored in the refrigerator. Next day when I had one more carrot cake, it was awesome. So I learnt a lesson, the carrot cakes taste better if you serve them chill. Now here is the complete recipe of carrot cupcake with cream cheese frosting. Try this recipe and do not forget to share your feedback. You can share your recipe pictures to my email id jhumu.here@gmail.com and I will share them on my Facebook and Instagram handle. You can also connect me via Facebook  and Instagram.

Carrot Cupcakes with Cream Cheese Frosting
Ingredients
All purpose flour or Maida - 11/2 cup
Grated Carrots - 11/2 cups
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Egg - 1
Yogurt - 2 tablespoon
Brown Sugar - 3/4 cup
Vanilla Extract - 2 to 4 drops
Cinnamon Powder - 1/4 teaspoon
Ground ginger - 1/4 teaspoon
Nutmeg Powder - 1/4 teaspoon
Unsalted butter- melted, 1/2 cup
Vegetable Oil - 1/2 cup

For the Frosting:

Cream cheese - 1/2 cup, room temperature
Butter - 1/4 cup, room temperature
Icing Sugar (or powder sugar) - 1 cup
Vanilla extract - 1/2 teaspoon

Procedure
1. Preheat the oven at 170 degree C for 5 minutes. Line the muffin tin with paper liners.
2. Take flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl and mix together and keep aside.
3.  Now in another large bowl, take melted butter and vegetable oil. Add brown sugar and whisk together. Later add egg, yogurt, and vanilla.
4. Next add grated carrots into the wet mixture. Gradually add dry ingredients mixture to wet mixture mixing and fold well but avoid overmixing it.
5. Now fill 2/3 of each muffin liner with the prepared batter. Bake them at 170 degree C for 25 to 30 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
6. Once they are done take out from the oven and allow them to cool.
7. In the mean time, prepare the frosting by beating cream cheese, butter, and icing sugar together. Later beat in vanilla extract.
8. Now take the frosting in to a piping bag and frost all the cupcakes and sprinkle some sugar balls on top and serve them chill.


2 comments:

  1. I haven't had or baked a carrot cake in ages! Love this in muffin form...so adorable and easier for portion control too.

    ReplyDelete
  2. I love carrot cake! I haven't made one since very long... usually we just eat it like that without waiting for it to be frosted, but the one with frosting looks so good...

    ReplyDelete

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