Tuesday, March 8, 2011

Baby Carrot Cake Cupcakes

I previously posted about a life changing experience with carrot cake. This time I'm back with a photo!

Yum, I think I just drooled a bit on my keyboard. This time around, I not only made cupcakes with the recipe, but I tinkered with the recipe further. Last time, I swapped out some of the oil for applesauce. This time, I was being lazy. I did not want to grate three cups of carrots. I know I could cheat and grate the carrots using the bigger slots, but I prefer the finer grate. So what did I do? I steamed and pureed baby carrots! Say WHAT?!?!

I choose to go with baby carrots because they have a sweeter flavor and they are ready to eat out of the bag. I steamed them for about 30 minutes (while I cleaned my apartment and made it guest worthy) and sent them to the blender. I blended into a fine puree so that there weren't any large chunks in the batter. Rather than 3 cups of shredded carrots, I used 2.5 cups of puree.

I was a bit afraid that the cake would be overly moist, but they came out pretty amazing. If eaten by themselves (aka, sans frosting), then they were very carroty. But they were perfectly balanced when paired with the mascarpone/cream cheese/whipped cream frosting. Speaking of the frosting, I also tweaked that recipe by reducing the heavy cream to 8 oz. This allowed for the cream cheese flavor to shine more.

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