Moist and dense, carrot cake went from 1970s health food fad to seriously decadent dessert. We wanted all the spicy-sweet goodness of carrot cake in tidy cupcake form.
Why This Recipe Works
We love carrot cake so much that we decided to turn it into cupcake form. Our regular carrot cake recipe proved too heavy and oily when made in cupcake tins. To lighten our carrot cake recipe, we swapped out the oil for butter, which made cupcakes that were significantly more cakey and fluffy. As for the topping, the heavy cream cheese frosting we love with our carrot cake overpowered the delicate texture of our new, lighter carrot cupcakes. We found that first combining the butter and confectioners’ sugar, and then adding the cream cheese one piece at a time gave us more control of the frosting’s texture, ultimately producing a pleasing, fluffy topping for our Carrot Cupcakes.
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