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Collection: Family Recipes
Recipe By: Jnp.bg6372
Dani's Carrot Cake
Ingredients
- Cake
- 11/4 cups (178g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)
- 2/3 cup (140g) granulated sugar
- 1/3 cup (78g) packed light-brown sugar
- 2 large eggs
- 1/4 cup (64g) unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (82g) chopped pecans
- Cream Cheese Frosting
- 1/2 cup (112g) unsalted butter, nearly at room temperature
- 8 oz (226g) cream cheese, nearly at room temperature
- 3 1/2 cups (412g) powdered sugar
- 1/2 tsp vanilla extract
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Directions
For the cupcakes:
- 1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg, set aside.
- 2. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale.
- 3. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer.
- 4. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the
- remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined.
- 5. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19
- - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.
For the frosting:
- 6. Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy.
- Mix in vanilla extract.
- 7. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth*. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans.
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