Carrot Cake with Cream Cheese

Dear Kesayangan,

Ini adalah hasil masakan ntah berapa lama dulu selepas baru kahwin di Kepala Batas.Kek ni di masak of coz di rumah tidak rasmi saya Rawang . First time saya buat cupcakes carrot . Alhamdulillah turn out well.Seronok sangat dapat guna oven besar punya. Dulu masa bujang saya guna oven comel jer. But still oven tue berjasa kepada saya sangat-sangat.I love baking, insufficient equipment won't let me set back.
 Ini adalah courtesy of oven MIL saya.Resepi saya amik kat sini dan saya ubah berdasarkan apa yang perlu di ubah.

Carrot Cupcakes:

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 cup (200 grams) granulated white sugar

1 cup (240 ml) safflower, corn, or canola oil

2 cups (210 grams) finely grated raw carrots

1 cup grated apple (approximately 2 large) - saya tak letak

1/2 cup (55 grams) pecans or walnuts, coarsely chopped - saya letak walnut 

1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Method :

Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. 

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about20 minutesor until a toothpick inserted in the center of a cupcake comes out clean.  

Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting:In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 20 cupcakes.

I'm glad my husband love this so much....

My Baby Carrot in the hot oven

Ready to the rack

Start to make up

:)

:))

From deep inside the cupcakes