Say that three times fast!
It is my personal belief that there is not a problem in the world that cannot be made exponentially better with the addition of carrot cake.
After years of blind hatred toward the cake after figuring out that it contained a vegetable and feeling I had been deceived by my parents for feeding it to me, I’ve come around. We make it every year at my dad’s birthday and it’s absolutely one of my favourite things on earth.
My passion for the cake is due to this recipe here. Originally from The Silver Palate, a cookbook held in the same esteem as the bible in my family, we’ve been using it for as long as I can remember and it’s far and beyond the BEST carrot cake I’ve ever had.
And I’ve had my fair share of carrot cakes at the ripe old age of 22.
Knowing that 99,9% of people absolutely detest the word ‘moist’ I’ve tried unsuccessfully to think of a synonym to properly convey the texture of the cake. This is a damn moist cake. It’s flavourful and delicious and fair warning, you might cry when you’ve finished it.
This year, because we travelled up to New Hampshire to visit my grandparents’ lake house the day after my dad’s birthday and a cake is unfortunately not very portable, I’ve made it into cupcakes. The downside to this is of course that a cupcake is smaller than a piece of cake. The upside to this is of course that this means you can eat about four and not feel guilty.
CARROT CAKE CUPCAKES
recipe from The Silver Palate Cookbook
(makes 36 cupcakes)
You Will Need
- Preheat your oven to 350F and fill your cupcake tray with liners.
- Sift your dry ingredients together in a large bowl. Slowly beat in the eggs, oil, and vanilla.
- Fold in the walnuts, coconut, carrots, and pineapple.
- Scoop into cupcake tins and bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely before frosting.