This weeks TWD is brought to us by Amanda of slow like honey. I was stoked about this one. I love carrot cake and I have never made one from scratch. Its one of the few cakes that I normally buy. Jaos was happy too, because it is one of his favorites. I decided to make 12 cupcakes and 1 9 inch layer instead of 3 layers. For the add-ins, I used chopped pecans, raisins and orange craisins. Everything went extremely well. I was a tad concerned when mixing in the carrot because it looked like such a huge amount of orange. Seemed like the cake batter was being taken over. The poor cake batter was losing the King of the Mountain battle. However, I had faith it would be ok. They baked in about 25 minutes, and had just the slightest dip in the center. It sounds like this was a common problem. I figured the frosting would cover it up anyhow.
When slightly cool, Jaos and I both grabbed one. We always taste the cake sans frosting. After eating the cake alone, it needed no frosting. I know, I know… no frosting?!? This cake was perfect as is. Moist, chunky, earthy cinnamon flavor… and with all the carrot it contained, it was probably one of the more healthy cupcakes I have made in a while. I kept telling myself I would frost a few for pictures at least. In the end, I just didn’t think the cake needed it. You can throw your spatulas at me if you want. But, thats my story and I am sticking to it.
Thanks Amanda for choosing such an awesome recipe. You can check out the recipe at slow like honey. Its a keeper for sure. Please go gander at the TWD blogroll. The oh so fab TWD bakers have made some absolutely gorgeous carrot cakes. You must see them.