$50 Carrot Cake
I halved this and got 16 cupcakes. They're delicious, but I had an issue with them sinking! Nearly half of them caved in. This always happens to me with oil-based cakes, the exception being these. Anyone know what's up with that? I'd love to hear your thoughts!
2 c (250 g) flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 c (400 g) sugar
1 1/4 c (295 ml) vegetable oil
4 eggs, room temp
1 tsp vanilla
1/4 tsp maple flavoring (I replaced this with about 2 tablespoons of maple syrup)
2 c (about two large carrots, I think) grated carrots
1 (8 1/2 oz or 250 ml) can crushed pineapple, drained
1/2 c (55 g) chopped pecans
1/4 c (20 g) flaked coconut
Preheat the oven to 350F. Line 3 cupcake pans with liners or grease and line one 9"x13" pan or three 9" pans.
Sift together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl. Mix well to combine and set aside.
In another bowl, whisk together the eggs, oil, vanilla and maple flavoring (or syrup). Add to the dry ingredients and mix just slightly. You should still see streaks of flour. Add the remaining ingredients and fold gently to thoroughly incorporate all of the ingredients. Pour into pans and bake:
Cupcakes: 20-25 minutes, or until they spring back when lightly touched. Cool in pans 5 minutes, then set on a rack to cool completely.
9 inch pans: 50-60 minutes, or until they spring back when lightly touched (but to me this seems a little long. Be sure to check it often). Cool on a rack for ten minutes, then loosen the edges with a butter knife and turn onto racks to cool.
9"x13" pan: 50-60 minutes, or until they spring back when lightly touched (but to me this seems a little long. Be sure to check it often). Cool on a rack until room temp.
Cream Cheese Frosting
1 (8-oz or 226 g) package of cream cheese, room temp
1 stick (120 g) butter, room temp
2 c (312 g) powdered sugar
1 tsp vanilla
1 tbls maple syrup
Beat together the cream cheese and butter. Sift in the powdered sugar in 1/2 c increments, beating slowly at first so the powdered sugar stays in the bowl and scraping the sides often. After all of the powdered sugar incorporated, add the vanilla and maple syrup, then beat for five minutes until lightened.
Top cupcakes with a generous spoonful of cream cheese frosting and spread evenly. Toll edges in chopped pecans. I topped mine with some gumpaste carrots that I made yesterday evening.