All posts tagged Carrot Cake

Carrot Cake Cupcakes with Bourbon Frosting

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Carrot Cake with Bourbon Frosting

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  Contributing Chef- Abby Reibman- Author of The Desk and The Stove

This yummy carrot cake and decadent cream cheese frosting comes with a bit of a kick – of bourbon that is! Mixed in with mascarpone and cream cheese, the Hostess Handbook thinks it’s the perfect topper for the nutty carrot-filled treat. These carrot cake cupcakes with bourbon frosting are fabulous served at a dinner party, afternoon tea – or even eaten as breakfast. The Food Network denotes this delicacy one of the top five fad foods of the 1970s…so, grab a disco ball and practice your best John Travolta moves, you and your guests will be sure to work up an appetite for this retro tasty treat!

Ingredients:

Cake:

2 ½ cups all-purpose flour
1 ½ cups light brown sugar
3 ½ oz sunflower oil
½ cup of butter, melted

3 eggs
1 tsp baking powder
1 tsp baking soda
1 ½ tsp  ground cinnamon

1 tsp ground ginger
½ tsp salt
½ vanilla bean, seeds only
3 cups carrot, grated
½ cup ea. walnuts and pecans, chopped
zest from ½ lemon

 Directions:

1.     Preheat oven to 350 degrees F.

2.     Whisk together melted butter, sugar, eggs, lemon zest, vanilla

3.     Sift flour, baking powder, baking soda, salt and spices. Fold dry ingredients into liquid mixture, add in the grated carrots and chopped nuts and pour into two 19 inch, greased, sandwich tins (cake tins)

4.     Bake for approximately 25-30 minutes or until a tester comes out clean. Set aside to cool down. *If making cupcakes, bake for approximately 15 minutes in lined cupcake trays.

 

Ingredients:

Frosting:

8 oz unsalted butter
10 oz full-fat cream cheese

2 oz mascarpone
4 cups icing sugar, sifted
½ vanilla bean, seeds only
1 tbl bourbon
zest from ½ lemon

Directions:

1.     Beat together the butter, cream cheese and mascarpone until fluffy. Reduce the speed to low and add in the sugar a bit at a time, then the vanilla seeds, lemon zest and bourbon. Mix until Smooth.

2.     Once the cakes have cooled down, frost the bottom one and let it refrigerate for approximately 15 minutes, then add the second cake on top and frost them together.  Decorate with mini carrots and walnut pieces.