Yum Alert: Carrot Cake
I’m starving right now and looking at this delicious carrot cupcake from BraveTart isn’t helping. Check out the recipe and enjoy.
16 ounces unsalted butter
14 ounces sugar
7 ounces brown sugar
1 Tbsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
2 tsp cinnamon, freshly ground if you’ve got it
1 ½ tsp ginger
½ tsp mace
½ tsp nutmeg
½ tsp cloves
16 ounces whole wheat flour, sifted
1 Tbsp vanilla extract
32 ounces carrots, peeled, trimmed, and shredded
16 ounces pecan pieces or shelled pistachios, lightly toasted
Preheat the oven to 350° and line three 8” cake pans with parchment paper. Lightly grease them and set aside. For cupcakes, use cupcake pans and papers.
In a small pot, melt the butter over low heat. Once it has liquified, turn the heat to medium. Soon the mixture will bubble, possibly spit, and make a bit of noise. You’ll notice brown bits forming on the bottom of the pot. When the butter goes ninja silent, you’re done. Set the butter aside to cool.
For the rest of the directions click here.