Recipe: Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles6

Posted by chockylit in Carrots, Cheese, Nuts, Spices (Sunday July 24, 2005 at 12:00 pm)

I love ginger-carrot cupcakes and made some changes to the recipe since I last made them. I added the candied ginger for the first time, doubled the ginger, and doubled the cinnamon. I wanted something with a bit more bite. I am pleased with the way they came out. I can really taste the ginger compared to the last version, but its not over powering or anything. I am interested to see what tasters have to say.

Cupcakes
makes 30 cupcakes / 350 degree oven

1 cup pecans
1 pound carrots
3 large eggs
1/2 cup 1% fat buttermilk
1 teaspoon vanilla
2 cups sugar
1 cup vegetable oil
1 tablespoon finely chopped fresh ginger
1/4 cup candied ginger (purchased at Trader Joe’s)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon

1. toast pecans in a 350 degree oven for 5 minutes
2. remove from the oven, let them cool, then chop coursely
3. peel, rinse, then grate carrots coursely
4. in a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, vegetable oil,
fresh ginger, and candied ginger
5. in another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
6. fold flour mixture into the carrot mixture
7. fold in pecans
8. scoop out into cupcake pans
9. bake at 350 degree oven for ~20 minutes or unti cake tester comes out clean
10. cool in pan for 15 minutes, cool on wire rack completely

Candied Carrot Sprinkles

2 peeled carrots
1/2 cup sugar
1/4 cup water

1. using a zester, create carrot strips
2. in a small saucepan, combine sugar and water and bring to a boil
(brush down the sides of the saucepan with cold water)
3. add carrot curls, reduce the heat, cook curls for about 10 minutes.
4. take off the heat and let sit for about 5 minutes
5. remove carrot in clumps onto a wire grate
6. let clumps cool
7. chop and break up carrot into sprinkles

Assembly
1. transfer a tablespoon of cream cheese frosting onto each cooled cupcake (I use the cream cheese frosting recipe from the Buttercup Bakeshop book)
2. smooth out with a small pallet knife
3. top off each frosted cupcake with some candied carrot sprinkles

6 comments for Recipe: Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles »

  1. the carrot sprikles looks interesting, but why did you sperate the sugars?

    Comment by flavooor — July 25, 2005 @ 10:47 pm

  2. This post has been removed by the author.

    Comment by chockylit — July 26, 2005 @ 8:05 am

  3. Ah! Typo, its actually 1/4 cup water. Sorry… fixing now.

    Comment by chockylit — July 26, 2005 @ 8:07 am

  4. I was wondering if one can make the candied carrot using a vegetable peeler (making short peels) instead of a zester? Would the peels stick together as they are cooking in sugar syrup? It would be lovely if one could make candied peels of carrot for a variety of things…Yum. I may need to try using my candied orange peel recipe. Lovely cupcakes – thanks!

    Comment by Regina — March 2, 2006 @ 3:58 pm

  5. Hey, Regina. You sure can. In fact, I made a cake once that I got from Martha Stewart magazine, where you use a vegetable peeler to make really long strips of carrot. Follow the same recipe to candy. After cooling, you can remove the individual pieces with your hands and remove excess sugar syrup with your fingers. It’s messy but works. In her recipe, the cake was rectangular and the long carrot strips were used to resemble ribbon… very pretty.

    Comment by chockylit — March 2, 2006 @ 4:05 pm

  6. Thanks for the idea of adding ginger! I used fresh grated ginger and it was delicious. I also used cardamom. An excellent and different flavor for carrot cake. Yay! :)

    Comment by LJ — December 4, 2011 @ 4:20 am

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