I grated six cups of carrots yesterday. They soaked in one cup of brown sugar overnight. I hydrated jumbo raisins in pineapple juice. I used four eggs, three cups of flour and one-and-a-half cups of sugar – all organic. I beat together, by hand so that the frosting wouldn’t get too soft, eight ounces of cream cheese, a stick of butter, two teaspoons of vanilla, and two-and-a-half cups of powdered sugar. I pulled out the cute little designer paper liners to distinguish from nuts and no nuts. I made a mess of my tiny kitchen that was actually built for a left-handed person – yes, they do that – and in which I have a total of twenty-four inches of counter space.
I made eighteen perfect standard sized carrot cake cupcakes with pecans and twenty-four mini carrot cake cupcakes without. I packed up six of the larger cupcakes frosted cream cheese frosting and walked them down the street to Dog’s Girlfriend’s house. I didn’t take Dog with me because I couldn’t see me making it down my driveway with a tray of cupcakes in one hand and a hundred pound Lab at the end of a leash in the other.
After I dropped off the cupcakes without incident and walked home, I went into the kitchen to find ten mini-cupcakes on the cooling rack instead of the twenty-three that were there when I left.
The thief left no crumbs or any of those cute little cupcake liners anywhere. I’m telling you, CSI wouldn’t be able to find anything.
Dog is in his room.
6 C grated carrots
1 C brown sugar
1 C raisins
1 C crushed pineapple, well-drained
1 C vegetable oil
1 ½ C sugar
2 t vanilla extract
3 C flour
2 t baking soda
½ t salt
2 teaspoons ground cinnamon
1 C chopped pecans
Grease and flour two 10- or three 8-inch cake pans.
Combine carrots and brown sugar in a medium bowl or large Ziploc bag. Let sit for at least an hour. I let mine soak overnight. Add raisins. You can plump up the raisins in warm water, rum, some of the juice from the crushed pineapple or all three. I threw it all in a Pyrex cup and heated it in the microwave for a minute on high and let it sit for a bit before draining the raisins and adding them to the carrots and brown sugar.
After you add the raisins to the carrots, you’ll need to drain the carrots, too, or your cake will end up a big squishy mess. Press out the extra juice with a wooden spoon or whatever you have on hand.
In a LARGE bowl, beat eggs and then add oil, sugar and 2 teaspoons vanilla. Mix in pineapple. In a medium bowl combine flour, baking powder, salt and cinnamon. Gradually add to egg mixture. Stir in carrots and raisins. Fold in pecans. Pour into prepared pans.
Bake at 350 degrees for about 30 to 40 minutes or until the cake springs back to the touch or until a toothpick inserted into the middle comes out clean. If you smell smoke, you cooked it too long.
As for the frosting…
½ C butter, softened
8 ounces cream cheese, softened
2 ½ C powdered sugar
2 t vanilla extract
In a medium bowl, combine butter, cream cheese, powdered sugar and vanilla. Beat until the mixture is smooth and creamy. Don’t overdo it!
This frosting is so awesome that you’ll want to lick the beaters. Just be sure to turn off the mixer first… Alternately, you can mix it by hand, and just lick the bowl. Far less call for stitches that way.