A stand-up carrot cake recipe is always a good thing to have in one’s repertoire, in my opinion. This recipe is stand-up. It’s flavorful without being over-done. It’s moist without being heavy or greasy. It’s loaded with fruits and, therefore, fiber (which must mean that it’s healthy-right?). And to top it off, it gets frosted with goat cheese. Yum!
What I will also point out is that this recipe is easier on the tongue than it is on the eyes. The cupcake is not necessarily what I would call gorgeous, but it is damn tasty. It holds its shape well, but the frosting on top is definitely what makes it look more appealing.
Cake Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
¾ teaspoon salt
3 cups grated carrots
1 cup chopped walnuts
1 cup shredded, unsweetened coconut
½ cup moist, plump raisins*
2 cups sugar
1 cup safflower oil
4 large eggs
Directions:
- Preheat the oven to 325 degrees and grease & flour your muffin tins
- Whisk together the flour, baking powder, baking soda, cinnamon and salt
- In another bowl stir together carrots, nuts, coconut and raisins (and/or dried cranberries, currants, cherries, etc.)
- In a stand mixer beat together the sugar and oil until smooth
- Add eggs one at a time
- Add the flour mixture and don’t over-mix
- Mix in the chunky ingredients
- Divide the batter among the muffin cups and bake for 25-35 minutes
*Note: if your raisins are a bit on the dry side, re-hydrate them in a dish with some warm water (or rum, if you prefer) for 10 minutes before using
Frosting Ingredients:
6 oz cream cheese, at room temp
2 oz goat cheese, at room temp
1 stick butter at room temp
1 pound confectioner’s sugar
1 tablespoon fresh lemon juice
Directions:
- In a stand mixer beat together the cream cheese, goat cheese and butter until smooth and creamy
- Gradually add the sugar and beat until super-smooth
- Beat in the lemon juice
- Frost your cooled cupcakes
*Feel free to change the cream cheese/goat cheese ratio or omit one or the other altogether
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest
J
Recipe adapted from this cookbook authored by Dorie Greenspan
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