Here it is: my favorite recipe for carrot cake. And cupcakes, naturally.
Carrot cake is my favorite dessert and I’ve been searching for a recipe I can call “the best” for a while.
So, HERE IT IS!!! I’m dying right now.
And strangely, there’s really nothing to this recipe. No pineapple, no wonky ingredients…just stuff I have already or can find easily at the market.
So here’s my idea of the perfect carrot cake:
ICING OPTIONAL (as in, the icing shouldn’t make the cake, it should accompany it!)
So for this recipe, I made a simple cream cheese icing with honey that really adds a nice flavour to that fabulous carrot cake base.
This cake is a total babe naked too. Oof, this is my dream right here.
Pass me some cake!
- 1/2 cup pecan halves, divided
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated carrots (about 6 large carrots)
- 1 (8 ounce) package cream cheese, room temperature
- 1/4 cup unsalted butter, softened
- 1/3 cup liquid honey
- Approx. 1 1/2 cups powdered sugar
- Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners.
- Spread the pecans in a single layer on a baking sheet and toast them in the oven until they become fragrant, about 6 minutes. Chop the pecans and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt.
- In another medium bowl, beat the brown sugar, oil and eggs together until well blended. Add the flour mixture to the egg mixture and beat until just combined. Fold in the carrots and 1/4 cup of pecans with a rubber spatula.
- Divide the batter among the 12 muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
- Meanwhile, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter and honey until light and fluffy with your hand mixer. Add in powdered sugar and beat until combined. If you notice the powdered sugar isn't stiff enough, add in more powdered sugar.
- When the cupcakes have cooled completely, frost them with the cream cheese icing and sprinkle with the rest of the chopped pecans.
Recipe adapted from Honey and Jam