This week we are mixing things up and featuring a guest blogger’s recipe! My friend Kelly, who also writes a great recipe blog, just shared this terrific recipe with us that puts a fresh twist on the timeless carrot cake. Baked as cupcakes, they make a wonderful spring treat!
- 1 1/2 cups all-purpose flour (or gluten free)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons Chinese Five Spice
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple, drained
- 3 large eggs
- 1 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 2 tsp. vanilla extract
- 2 tsp. ground Chinese ginger
- 3 cups powdered sugar
- Crystallized ginger as garnish
Preheat the oven to 350 degrees F. and line a 12 cup muffin pan with paper cupcake liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese Five Spice.
In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
Frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.