I considered skipping this one initially since I don’t like carrot cake, but after the protest of some friends I decided to go along and do it for them and for Martha. I have only tried carrot cake a few times, and it usually has long stringy pieces of carrots that don’t taste cooked enough. This is most likely what has turned me off about carrot cake. So, in an attempt to make them more likeable for myself I chopped them very very fine.
A few things that turned me off about this recipe was obviously the presence of vegetables among sweet baked goods, but also the massive amounts of oil it called for. Thinking about it now, I suppose if it called for the same amount but in butter I might not be as grossed out. Once I poured the oil into the carrot mixture, this was before any dry ingredients mind you, It just wasn’t an appetizing sight…Moving on so as not to gross anyone out…
The mixture was a bit thinner than I had anticipated. I put the first batch in the oven and when I pulled them out, they seemed done but over time they quickly deflated on the top a bit. Just enough to leave a little gooey dip on the middle. I freaked out a little when I saw it so my friend and I cut one in half to check but the bottom and center were cooked all the way through. The second batch turned out great, no gooey dips!
The frosting was very simple to make and tasted wonderful!!! Who knew cream cheese frosting could be so easy to make? I guess I’m just still new at this whole homemade frosting thing. I love the touch of vanilla the recipe calls for because it is such a great addition to the cream cheese and confectioner’s sugar flavors!
Overall, my friends said that the cupcakes tasted light and less spiced; not heavy and thick like most carrot cakes are. I did work up the courage to try one, and thankfully no undercooked carrots! The spices and the carrots worked really well with each other, it was a very nice balance!