Carrot Cake or Cupcakes

I tested a lot of recipes for carrot cake over the years but this is my favorite one. It is moist and tasty and very light and the cream cheese frosting is perfect, with or without cinnamon. You can even skip the frosting altogether though it adds a touch of class to the cake.

I like to make that recipe into cupcakes and even mini ones so the proportions given below are for 6 cupcakes and a couple mini ones. If you want to make a cake in a rectangular shell, for instance, which is great for potlucks, just double the proportions.

For the batter:

1 egg

1/3 cup (70g) light-brown sugar

1/8 cup (25g) granulated white sugar

1/4 cup oil (60 ml) I use sunflower which has a very neutral taste

1/4 cup (30g) applesauce

1/4 tsp vanilla extract

2/3 cup (80g) flour, sifted

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/3 tsp cinnamon

1/4 tsp ginger

2 pinches nutmeg

1/3 cup (65g) carrots, grated, i.e. about one carrot

For the cream cheese frosting:

1/2 cup (100g) cream cheese, room temperature

2 Tbsp (30g) butter, room temperature

1/2 Tbsp heavy cream

pinch of salt

1/4 tsp vanilla extract

80g confectioners' sugar, or less depending on your taste

optional: cinnamon, about 1/2 tsp

For the batter, whisk egg, sugars, oil, applesauce and vanilla together. Mix the dry ingredients and add to the wet ones. Add the grated carrots last.

Grease and dust molds with flour. Pour the batter 3/4 to the brim, no more. Bake 18 mn at 350°F (180°C). Unmold on a wire rack and let cool completely before you frost. If making a cake, do not bother to unmold it. You'll bring it to the potluck and cut squares right from the shell.

For the frosting, whisk all the ingredients for at least 2 to 3 mn, adding the sugar last. Make sure it makes peaks when you remove your whisk before storing in the fridge for at least half an hour.

If making cupcakes, frost with a piping bag and tip or plastic bag filled with the frosting and then cut one tip at the bottom. Squeeze really gently, removing the air from the bag before you start. Start from the middle and go in a circle towards the outer edge of your cupcakes. You can then add sprinkles or a dash of cinnamon for decoration.

If making a cake, just spread your frosting evenly on top of the cake with a rubber spatula.

Store in the fridge. This cake (or cupcakes) can be made the day before. Actually, it should as it is much better when it has settled a bit. I also discovered that I could freeze the cupcakes with the frosting on top quite easily for up to three months. Just thaw them in the fridge overnight.

Seasoned with Love