Happy Spring! Make this elegant yet comforting cake to celebrate each day for the gift it brings.
Carrot Cake Tea Cakes
2 cups granulated sugar
1 1/3 cups vegetable oil
3 large eggs, room temperature
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 dried currents
1 cup chopped toasted walnuts
1-pound carrots, grated
1/2 cup crushed pineapple
16 ounces cream cheese
1/2-pound unsalted butter (2 sticks)
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 fitted with the paddle attachment, using medium-low speed, 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 dried 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 sugar 1 cup at a time, on low speed, 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.
*Recipe can also make a large cake using 2 8-inch round cake pans. Adjust bake time to 55-60 minutes.