Kootek Carrot Cake/Cupcakes for Mother's Day
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gardenboxbaking
Made with love and care, these moist and flavorful cupcakes are sure to bring joy to every mom's heart.
Bursting with the sweet, earthy flavor of freshly grated carrots and a hint of warm spices, each bite is a heavenly delight.
Whether paired with a soothing cup of tea or presented as a delightful morning surprise on Mother's Day, our Carrot Cake Cupcakes serve as a delectable expression of the profound love and appreciation you hold for Mom.
2 cups (260g) all-purpose flour
2 teaspoons baking soda
½ teaspoon sea salt
1½ teaspoons cinnamon
1¼ cups (150g) olive oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
1 cup (120g) chopped walnuts, toasted
½ cup (70g) raisins
½ cup (128g) crushed pineapple
½ cup (27g) unsweetened shredded coconut
2 cups (450g) cream cheese, room temperature
1 cup (226g) unsalted butter, room temperature
8 cups (1000g) powdered sugar
¼ teaspoon sea salt
1 teaspoon vanilla extract
Food coloring
Fresh rosemary
Preheat the oven to 325°F. Grease two 8-inch round cake pans and line the bottom with parchment paper. Or line 2 cupcake pans (24 cupcakes total) with cupcake liners and lightly grease with pan spray.
Whisk the flour, baking soda, salt, and cinnamon in a medium bowl and set aside. In a separate bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla.
Switch to a large rubber spatula and stir in the dry ingredients until the batter is smooth. Stir in the carrots, pineapple, coconut, nuts, and raisins.
Divide the cake batter between the prepared cake or cupcake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes for cakes, 20-25 minutes for cupcakes.
Let the cupcakes cool completely before frosting. For cakes, cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.
For the cream cheese frosting: in the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Beat in the powdered sugar, salt and vanilla. Scrape the bowl and paddle down and mix until smooth.
For the flower garnishes, portion a scoop each of cream cheese frosting into 3 bowls. Mix in a few drops of your desired food coloring and fill 3 piping bags, using your desired tips (I used Kootek tips K16, K26, K27).
For cupcakes: Fill one piping bag with a star tip (K38) and white frosting. Carefully pipe a swirl onto each cupcake, starting at the center and covering the entire top. Use the colored frosting bags to pipe on mini swirls then garnish with a small sprig of fresh rosemary.
For a two layer cake: Frost the top of one cake layer and place the second cake layer on top. Add the remaining frosting to the top and sides of the carrot cake and use a small spatula to swirl the frosting around. Pipe on little swirls/flowers and garnish with fresh rosemary sprigs. Let the cake set up in the fridge before slicing.
Store, covered, in the fridge but remove and leave at room temperature for 1 hour before serving.
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