Sorry I haven't been around in a while. Steve and I welcomed a new family member last week - a 4 month old Newfoundland puppy - and she's been keeping us busy! We're supposed to be on holidays but between puppy training and catching up with friends and family I've barely had a second for myself!
Today was my friend Krista's baby shower (she is due October 3rd, gender will be a surprise) and I volunteered to bake cupcakes. Krista's favourite cake is carrot cake - I baked her a multi-tier carrot "wedding cake" for her wedding shower a little over a year ago and that was a big hit so I thought I'd use the same recipe to make her "baby cakes" (aka cupcakes) for her baby shower. I tweaked the icing recipe - I didn't remember which Cream Cheese Frosting recipe I used for her wedding shower plus I wanted fluffier icing for cupcakes - so I did a hybrid using my legendary buttercream frosting as a base.
I'm a big fan of this carrot cake recipe - moist, flavourful, good balance of carrots and cinnamon, no raisins (yuck)... I believe the recipe is better suited for a flat or layer cake. The cupcakes were good but I found them to be a tad dry (knowing how moist this cake usually is). Still, very good and I will make again.
3 cups flour 2 teaspoons baking powder 1.5 teaspoons baking soda 2 teaspoons cinnamon 1 cup cooking oil.