Carrot Cake and Chocolate Cake

Who doesn’t love Carrot Cake or Chocolate Cake — OR both?

Also, who doesn’t love reading a Thanksgiving post nearly a month later? Boom!  here you go!

Promise – we’ll be better going forward.  Anywho – here are the lovely big and little cupcakes I made for my Mom’s neighbor on Thanksgiving.  I was especially impressed with the leafy twine stuff I found at iParty (always a treasure trove for cute cupcake things).

Ok and now for the money shots:

I also made a bunch of minis of each flavor, but I won’t bore you with the details.

Happy Baking!

Stay tuned for Cookie Swap Recipes later this week!

Recipes:

Chocolate Cupcake Recipe:

• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup strong brewed coffee, cooled
• 3 large eggs
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract

For cake:

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed until smooth. Finally, fold in the sour cream and vanilla.
3. Use an ice cream scooper to place the batter evenly into prepared cupcake liners, filling each 2/3 full. Bake 16 to 18 minutes, or until the spring back to the touch.

For frosting:

1. Combine butter and sugar in a standing mixer until combined then add in cream and continue to beat til light and fluffy.  Add in vanilla and beat for one more minute.

Tropical Carrot Cake Recipe:

• 2 1/3 cups sifted all purpose flour (sifted, then measured)
• 1 cup sweetened flaked coconut
• 1 cup dry-roasted macadamia nuts
• 3/4 cup chopped crystallized ginger
• 3 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups sugar

• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated peeled carrots
• 2 8-ounce cans crushed pineapple in its own juice, well drained
• 1 cup chopped walnuts or pecans (for decoration)

Cream Cheese Frosting

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• squeeze of lemon

For cake:

1. Preheat oven to 350°F.  Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
2. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
3. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 18-22 minutes for regular sized cupcakes and 12 – 15 minutes for the mini cupcakes.  I check to make sure the cupcake tops spring back when you touch them.  The timing will depend on your oven.

For frosting:

1. Beat butter in large bowl until smooth, THEN add the cream cheese (if you add the cream cheese too early it will fall). Beat in powdered sugar, both extracts and a squeeze of lemon. Chill until firm enough to spread, about 30 minutes.