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Friday, May 15, 2020

ChezCindy: Carrot Cake Tea Cakes

Happy Spring!


Carrot Cake Tea Cakes
The Cake
2 cups granulated sugar
1 1/3 cups vegetable oil
3 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons kosher salt
1 cup currents
1 cup chopped toasted walnuts
1 pound carrots, grated
1/2 cup crushed pineapple

The Frosting
16 ounces cream cheese
1/2 pound butter 
1 teaspoon vanilla
a pinch of kosher salt
1 pound powdered sugar

Makes 12 large 3/4-cup cupcakes*

Preheat the oven to 350 degrees.  Prepare 3/4-cup cupcake trays by spraying thoroughly with non-stick cooking spray oil with flour. 

Working with a stand mixer, cream the sugar, oil and eggs together until pale yellow in color and well combined.  Mix in the vanilla.  In a separate medium size bowl, combine the flour, baking soda, cinnamon and salt; whisk together to combine.  Add the dry ingredients to the wet ingredients, mixing on low speed to combine.  Add in the currents and chopped walnuts, stirring until combined.  Add in the grated carrots and the crushed pineapple, mixing until combined.  

Using a large spring-loaded ice cream scoop, transfer the batter into the prepared cupcake holders, filling each cupcake well nearly full, about 3/4 full.  Place the trays on the center rack in the oven, bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.  Remove from the oven to cool completely.  When cool, invert the cupcakes onto a wire rack.   

Make the frosting while the cupcakes cool.  Using an electric mixer, mix the cream cheese, butter, vanilla and a pinch of kosher salt until combined and creamy.  Add in the powdered suger 1 cup at a time, mixing well.  When most of the sugar has been added, taste for desired sweetness.  Add more sugar, or stop, to your preferred taste.  Frosting should be smooth and creamy.  

Frost each cake generously.  Enjoy.

Celebrate each day for the gift it brings.


*Recipe can also make a large cake using 2 8-inch round cake pans.  Adjust bake time to 55-60 minutes.   

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