carrot cupcakes

hello again, it seems so long from my last post. here i am again, trapped in a crazy college-thingy, from final projects to exams. well, my theoretical exams will start from Jan 28 but the practical starts tomorrow. ha ha. from the beginning of January up to yesterday, i've been struggling with 2 of my hectic projects. fortunately, i could still find some spare time to waste in the kitchen.

i have a very deary bestfriend, K., she's having her 20th birthday last Saturday and she's a very huge fan of my cakes. any cakes! that's why i really love making anything for her, she knows how to appreciate it the best. however, sometimes i feel a little confuse whether she really likes the cake i made or she's just complimenting me because she doesn't want to let me down, she still gives some critics though.

K. loves carrot cakes, her aunt lives in Maryland and K. often visits her. K. said that she couldn't find carrot cakes that tastes like the one she usually eats in Maryland. i once took her to a pastry shop here in Jakarta and we had a slice of carrot cake but she wasn't a big fan of it. at first, i couldn't stand the idea of putting carrots into a cakes batter, how will it tastes? but when i ate it, i like it. so i decided to make it twice, first one to taste and the second is for K.'s birthday presents. it turns out soooo good, even better than the one i had with her on that pastry shop. here's the recipe..

Best-Ever Carrot and Walnut Cake
modified from 'The Golden Book of Patisserie'


cake:
175 gr all purpose flour
1.5 tsp ground all spices
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
175 gr butter, softened
175 gr sugar
1 tsp vanilla extract
2 large eggs
125 gr finely grated carrots
100 gr fairly finely chopped walnuts
20 gr raisins

cream cheese frosting:
125 gr cream cheese, softened
50 gr butter, softened
150 gr confectioners' sugar
1/2 tbsp finely grated lemon zest
1 tsp freshly squeezed lemon juice

directions:

1. cake: preheat the oven to 350 degree F or 180 degree C. line a 12-cup cupcakes pan with cupcakes liner. stir together the flour, ground all spice, baking powder, baking soda, and salt in a large bowl.
2. beat the butter sugar, and vanilla in another large bowl with an electric mixer at medium speed until pale and creamy. add the eggs, one at a time, beating until just well combined after each addition.
3. with mixer at low speed, gradually beat in the dry ingredients. stir in the carrots, walnuts, and raisins.
4. spoon the batter into the prepared cupcakes pan. bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
5. cream cheese frosting: with mixer at medium speed, beat the cream cheese, butter, confectioners' sugar, and lemon zest and juice in a large bowl until creamy and smooth. frost each cupcakes with the frosting.

so i guess that's the recipe, i hope you all can enjoy it as much as i do..

thanks for reading, have a nice day! :)