Every year my lovely friends Anne and Krissy recite their wedding vows on their anniversary. This year, they had a big party to celebrate finally being able to have a civil union here in Colorado. The Mathematician officiated and I had the extreme pleasure of recreating their wedding cake by baking a little more than 100 carrot cupcakes.
First, for the Gluten. This recipe makes about 25 cupcakes and is adapted from this amazing carrot cake recipe over at stickygooeycreamychewy.
Realistically, the first thing you want to do is get someone to start shredding a pound of carrots.
The Mathematician brilliantly figured out how to use our pampered chef parmesan cheese grater to do this job. Five pounds of carrots later, it’s only been dyed the faintest orange.
Once you’ve gotten your helper started, preheat your oven to 350F and dig out your fridge ingredients (see wet ingredients below) so they can be ready to go.
Then whisk together your dry ingredients:
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon – I used cassia for these cupcakes, but whatever you have
1/2 tsp salt
1/4 tsp nutmeg
Your wet ingredients should be warm-ish by now, so another largish bowl, combine:
1 1/2 cup white sugar
1 cup vegetable oil
2/3 packed brown sugar
2 tsp vanilla
1/4 tsp ginger extract
I like to use a fork to hand mix the wet ingredients in cakes, but plenty of people use their stand mixers. If you don’t have ginger extract, you can add some powdered ginger in with the flour mix. Add the flour mix, about half at a time. Then your shredded carrots and finally 2 cups chocolate chips until just mixed together.
Fill those lovely cupcake pans (I like to use an ice cream scoop for consistency) and let them do their thing for about 30 minutes.
If diary and gluten free is your thing, here are the sub-in ingredients, using the techniques described above:
3/4 cup gluten free baking mix, 1/4 tapioca flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp xanthun gum. 1/2 cup sugar, 1/6 cup vegetable oil, 1/2 tsp vanilla, 2 tsp apple cider vinegar, 1/2 cup silk soy creamer, 1 cup shredded carrots, dark chocolate chips. This made 12 cupcakes.
Each batch of this frosting will make plenty for a single batch of cupcakes. I made three batches of frosting to cover four batches of cupcakes, and had plenty left over.
In a large stand mixer, beat 16 oz cream cheese and 4 oz butter until light and fluffy. Add 2 tsp vanilla and 1 tbsp pineapple syrup. Finally, add 3-4 cups powdered sugar, to taste and consistency.
If you want dairy free icing, combine 1/2 cup earth balance, 1 tsp vanilla bean paste, and 2 tsp pineapple syrup. Finally, add 2-3 cups powdered sugar. Since this frosting is not as thick as the cream cheese frosting, I refrigerated it for a while before frosting the cupcakes.
And there you go! Each batch start to finish took about one hour since I had help with the shredding.
To make things a bit easier, I packed up the cupcakes without frosting in a million (maybe a slight exaggeration) plastic shoeboxes.
Meanwhile, my kitchen is a bit trashed.