carrot cake — Housewife's Whimsy

I saw this cake recipe in the April 2015 edition of the Food Network Magazine and I knew I had to make it. I had previously read on several occasions about paring ginger frosting with carrot cake so I decided to build a recipe that showcases that flavor and also compliments the orange flavor of the cupcakes.I didn’t think I would actually like the frosting since it isn’t the flavor combination I typically go for. However this is one of the most amazing frostings I’ve ever tried. I am currently trying to see what other types of cupcakes it would be appropriate on because it is so amazing. The orange and ginger combination are the perfect complement to each other and neither is too strong for the recipe.

Alex and his coworkers raved about these cupcakes. They really seemed to love the carrot cake pared with the orange ginger cream cheese frosting. If you like carrot cake these cupcakes are a must make. I would encourage you to try them with the frosting recipe here. I really think you’ll be pleasantly surprised with the end result.

Carrot Cake Cupcakes with Orange Ginger Frosting:For the Cake:6 Tablespoons Chopped Pecans1 ¼ Cup Flour1 Teaspoon Baking Powder½ Teaspoon Baking Soda1 Teaspoon Ginger½ Teaspoon Cinnamon1/8 Teaspoon Allspice1/8 Teaspoon Nutmeg1/8 Teaspoon Salt¾ Cup Sugar¼ Cup Brown Sugar½ Cup & 2 Tablespoons Oil2 Eggs¼ Cup Unsweetened Applesauce1 Cup Grated Carrots1 Teaspoon Orange ZestFor the Frosting:6oz Cream Cheese6 Tablespoons Butter2 ½ Teaspoons Ginger3 Cups Powdered SugarJuice of ½ of a medium Orange (about 3-4 Tablespoons)To make the cake:Preheat the oven to 350 and line a 12 cup muffin tin with paper liners.

In the bowl of a stand mixer combine the sugars, oil and eggs together until light and fluffy.Add in the spices, applesauce and vanilla. Stir until well combined.

Add the flour, carrots and orange zest. Stir well.Remove from the stand mixer and stir in the chopped nuts. Using a ¼ Cup measuring cup put the batter into the prepared muffin tin.

Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.Remove the muffins from the baking tin and set on a cooling rack. Cool completely before frosting.To make the frosting:

Cream the cream cheese, butter and ginger together in the bowl of a stand mixer.Slowly add the powdered sugar to the mixture. Stir until well combined.

Slowly add the orange juice to the frosting, while beating it on low.Cream the frosting until it is light and fluffy.

Frost cupcakes using a frosting bag with tip.

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Source: Cake adapted from Food Network Magazine, April 2015