Carrot Cake

Carrot Cake Recipe

1 1/2 cups finely grated carrots

1/2 cup finely chopped walnuts

1 cup sugar (minus 2 Tbs. for high-altitude)

3/4 cup oil

2 eggs, at room temperature (3 eggs at high-altitude)

1 tbs. vanilla

2 cups whole wheat pastry flour (or all-purpose flour)

1/4 cup oat flour (or ground oatmeal)

1 tsp. baking soda (3/4 tsp. for high-altitude)

1 tsp. salt

1 1/2 -2 tsp. Baking Spice Blend (see below) (more at high-altitude)

or

1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg, 1/4 tsp. allspice

Preheat oven to 350º.  Line 24 muffin cups with paper liners.  Set aside.

In a large mixing bowl, combine the sugar and oil.  Beat in eggs and add vanilla.  Sift flours, spice blend, salt and baking soda into the wet ingredients.  Stir to combine completely.

Use a no. 24 scoop, if available, to scoop batter into prepared paper liners.  Bake for 15-18 minutes, or until the center of each cupcake springs back when lightly touched.  Cool in the pans for 10 minutes, then remove cupcakes to a cooking rack and let cool completely before frosting with Brown Sugar Frosting and/or Cream Cheese Frosting.

Baking Spice Blend

80 grams cinnamon

20 grams ginger

20 grams nutmeg

15 grams dried orange peel

10 grams allspice

5 grams cloves

Blend together on high speed of electric blender until all ingredients are powdered.  Store in an airtight container or bag.  Use to replace equivalent amount of total spices given in a recipe.

Brown Sugar Frosting

1/2 cup brown sugar

1/4 cup unsalted butter

2 tsp. vanilla

pinch of salt

2 cups sifted powdered sugar (more may be needed)

3 Tbs.  heavy cream

In a saucepan, heat brown sugar and butter over medium heat until boiling.  Stir until sugar is dissolved.  Remove from heat and add cream, vanilla and salt, stirring until creamy smooth.  Sift powdered sugar into a large mixing bowl.  Pour brown sugar mixture over powdered sugar. Stir to make a very stiff frosting (fudge-like consistency).  Add more powdered sugar, if necessary.  If not rolling out the frosting, add more cream until spreadable.  Store leftover frosting in refrigerator.

Spiced Cream Cheese Frosting

4 oz. cream cheese, at room temperature

2 oz. unsalted butter, at room temperature

4 cups sifted powdered sugar

1 tsp. vanilla

pinch of salt

1/4 cup heavy cream

1 tsp. Baking Spice Blend

Combine all ingredients to make a very smooth, spreadable frosting.