ginger carrot cupcakes + wedding love

 

The best thing about carrot cake is how moist and creamy they turn out compared to other cakes. These little treats have amazing flavor depth and a little texture to keep it interesting. The roasted pecans, take this creation to another level. I've said it before and I'll say it again, roast your nuts friends, it makes all the difference in the world.  

I made for my dear friends' wedding last summer. The test runs all spring kept my friends happy, and my fiance in a near-diabetes state. This was the most professional baking situation I've ever gotten myself into. It turns out that baking 200 cupcakes takes a really long time. My saving grace was that I ended up with an amazing army of helpers that helped me enormously. (I need to give a shout out to the mother of the groom who let me destroy her kitchen for an afternoon)  

Photo Credits: Meg Haley (http://www.meghaleyweddings.com)  You should check out this amazing photographer!  

ginger carrot cupcakes

Serving: makes 25 cupcakes (I'll spare you the 200 serving version)

ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons cinnamon (i go heavy)
- 1 tablespoon of very finely shredded ginger (or ground)
- 4 eggs
- 1 1/4 cup canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 cups shredded carrots
- 1 cup roasted pecans (mix with a little sugar before roasting for 5 min)
optional: golden raisins

frosting
- 8oz butter
- 8oz cream cheese
- 4 cups powdered sugar
- 2 teaspoons vanilla
- a little milk to thin if needed

instructions
1. Combine the flour, baking soda, baking powder, and spices into one bowl. Then mix the sugars, oil and eggs in a large bowl until smooth. Then add in the carrots to the sugar mix, then add in the dry mix one half at a time.  
2. Transfer the cupcake mix to greased cupcake tins or use cupcake liners. Bake at 350F for 20-25 min or until a toothpick comes out clean. 
3. Combine all the frosting ingredients, use a little milk if you'd like to thin out the frosting a little. An electric mixer helps here!  Make sure the cupcakes are absolutely, completely, 100% cool before you frost these puppies. My trick is to pop them in the freezer to speed up the process.

design notes: I used an inexpensive frosting bag and tips (you can get these from most big grocery stores) to create the frosting swirls. Also I added little orange food coloring to some of the frosting, and chopped some extra pecans for the garnish!