Junia's Carrot Cake Cupcakes
I've tried quite a few recipes that were ok but not like I wanted it, so i came up with this one. I made this into cupcakes for my son's 13th birthday and gave it to his football team. Most of them came back for seconds, one kid came back 4 times. My son said carrot cake is now his favorite cake. This cake can be made into a 3 layer cake, 36 cupcakes or bread loaves with or without frosting.
Yield
36 servingsPrep
45 minCook
30 minReady
Ingredients
CAKE
2 cups of grated carrots
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon instant coffee
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup real maple syrup
1 cup butter, softened
2 cups sugar
4 eggs, separated
FROSTING
1 (8oz) cream cheese, cold
1/2 cup butter, softened
4 cups confectioners sugar
1 teaspoon vanilla
3 tablespoons milk
Ingredients
CAKE
2 cups of grated carrots
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon instant coffee
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup real maple syrup
1 cup butter, softened
2 cups sugar
4 eggs, separated
FROSTING
1 (8oz) cream cheese, cold
1/2 cup butter, softened
4 cups confectioners sugar
1 teaspoon vanilla
3 tablespoons milk
Directions
CAKE 1. Preheat oven 350ºF 2. Line cupcake pans with cupcake liners. 3. Grate carrots in small bowl and set aside. 4. Combine flour, baking soda, baking powder, ground cinnamon, instant coffee and salt together in a medium bowl and set aside. 5. Combine buttermilk, vanilla extract, almond extract and maple syrup in a small bowl and set aside. 6. In a large bowl beat butter and sugar together until light and fluffy on medium speed. 7. Add egg yolks one at a time, beat well after each addition. 8. Alternate flour mix and buttermilk mix to butter mixture, blending after each addition on medium speed. 9. Add carrots to batter stirring with spoon and set aside. 10. In a separate bowl beat egg whites on high speed until it forms stiff peaks. 11. Fold egg whites into batter mixing well. 12. Pour into cups evenly and bake for 25 to 30 minutes or until toothpick inserted comes out clean.
FROSTING 1. Combine all ingredients together in a medium bowl blending well on medium speed. 2. Let stand for 15 to 30 minutes. 3. Frost cupcakes after they have cooled. 4. Decorate if desired.
