My Sis’ Carrot Cake

Years and years ago my mom used to make this cake . I was young at the time but i remember it was actually recipe she got from my sister . My sister is 17 years older than me , and she’s a pastry chef , hence , the recipe my mom got from my sister .

Long story short , back in Texas , i used to bake this quite often , it is yummy and it’s easy to make . I didn’t care much about the icing though , and i still don’t care for any icing for most cakes . I know i am weird that way .

Today is Mother’s day , and while my husband is busy smoking ribs and chicken so i don’t have to cook any dinner , i opted to make this carrot cupcakes . Not just for us , i actually wanted to make this for this elderly couple , they’re my friends and i missed them , since social distancing , we haven’t seen each other for quite some time . I talk on the phone with him though , and while his 80th birthday is coming up by the end of this month , i told him i’d love to bake them some cakes or bread this week . He mentioned to me to make his wife’s favorite cakes . He couldn’t remember the name of it , he had few mini strokes which effecting his memory . But i remember last year he told me that carrot cake is his wife’s favorite cake .

So , this afternoon , i decided to get to it . This recipe , i changed this recipe just a little bit from its original , because my taste has changed over the years . Things that didn’t used to be so sweet , it is now become way too sweet for my taste . The icing on the cupcakes is already sweet enough , so i think it’s much better this way .

I know this is for carrot cake but it’s less messy to turn this into carrot cupcake . If you want to turn this into cake , i think it’ll work with 2 layers , otherwise you’ll get about 20-22 cupcakes . The icing , you might want to double it up if you want to use it for cake as well .

Ingredients :

  • 250 grams sugar
  • 188 grams eggs , or about 4 large eggs
  • 250 ml oil , i used canola oil
  • 225 grams all purpose flour
  • 8 grams baking soda
  • 3 grams ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp clove
  • 1/2 tsp salt
  • 250 grams grated carrot
  • 1 tsp vanilla extract

Directions :

  • If you have food processor , use it to grate the carrots , it would def cut the prep time . Otherwise use the grater to grate carrots
  • In a mixing bowl , beat the eggs and sugar , mix well . Turn the speed to high , and beat ( use the whisk attachment ) until light and fluffy .
  • Add the oil , mix well .
  • Add the flour , and spices and salt . Mix well .
  • Finally add the grated carrot .
  • Bake 350 F , about 20-25 minutes .

For the icing :

  • 1 – 8 oz package cream cheese , room temperature
  • 1 stick of unsalted butter , room temperature
  • 1/4 tsp salt
  • 2.5 to 3 cups of powdered sugar , sifted
  • 1/4 tsp vanilla extract ( optional )

In a mixer bowl , beat the cream cheese and butter until it’s smooth and no lump , the secret is to get these two ingredients in room temperature . Add the sifted powdered sugar and salt , keep mixing until well blended and smooth .

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