I realized I make a lot of cookies. And I don’t even like cookies. Well, not that much. Before I started dating an adorable cookie-loving fiend, I would take a cupcake over cookies any day. The more frosting the better. Those people that don’t like frosting? Either lying or lame. And I don’t like either of those people. Living in New York, nothing quite hit the spot like a cupcake with a glass of milk. Or frozen yogurt in the winter. But I have always liked frosting the best. I totally play favorites with my baked goods. And frosting crushes the crumbs of a cake any day.
My obsession with cupcakes really started with cake. Between researching, babysitting, and working out enjoying a huge piece (usually from here) was the perfect snack break. Then I discovered that cupcakes was a happy medium between my love of frosting and my mini snack break vacation. So I think it’s time to get back to basics. Let’s get back to cake.
Carrot Cake with sprinkles, because why not?
This cake was never my favorite. Browned butter? My new favorite trick in baking. I know it’s not new, but it’s new to me, and everything I have used it in automatically gets and increase in BLAM! flavor. So when my carrot cake-loving brother came to visit I was excited for this awesome recipe to be tested out. The nutty flavor and aroma that comes from the brown butter really transforms this cake into a moist cake that I wanted to eat right away. Just nutty butter, and carrots. No additional weird things that find its way into carrot cake (pineapple? Nuts? No thanks). I was in agony as I recently gave up eating sugar — more on that later — but I am happy to report that after 2 days, half the cake is gone, and I don’t expect it to last much longer.
My secret for the best carrot cake
Carrot Cake with Cream Cheese Frosting
One 8- or 9-inch double layer cake
* lightly adapted from Barbara Austin via David Lebovitz
- For 4 large eggs, at room temperature
- ¼ cup vegetable oil/apple sauce
- ¾ c melted brown butter (or more oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- generous pinch each of nutmeg and cloves
- 1 teaspoon salt
- 3 cups loosely packed, grated carrots
- 8 oz. (1 block) cream cheese, at room temperature
- 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
- 2-3 cups powdered sugar, sifted
- a few drops of vanilla extract
- 1 tablspoon bourbon (optional)
- Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans.
- With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla. Add dry ingredients.
- Fold in the grated carrots then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla and bourbon.
- Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.
there’s plenty more and I love sharing!