So, it was my daughter’s 35th birthday on the 26th of September. Thirty-Five!!! Gosh but her Mom is getting old! Last weekend we celebrated a joint birthday and early Thanksgiving dinner as Amanda and her family would not be here on Thanksgiving weekend. I made her this cake. Yes, I know I should stick to decorating cookies but it was fun to do and Amanda got a kick out of it.
The cake was a carrot cake made from a recipe given to me by Kathleen, a co-worker of mine from my years as an Executive Assistant. I frosted it with our new favourite icing, Pumpkin Pie Spice Buttercream. Perfect partner for the flavours in this carrot cake.
Anyhoo, the leftover cake was taken home by Amanda. Later in the week she told me that Ella wanted to take a piece of cake to school in her lunch. As I had put pecans in the cake, Ella couldn’t take a slice for her lunch dessert. So, as I’m going out to visit the grand-girls this week, I thought I’d make another carrot cake but this time reserve half the batter to be nut free and make them into cupcakes for easy portability as part of Ella’s school lunch.
I’ve made carrot cake before here on the blog but it wasn’t from Kathleen’s recipe that she gave to me so many years ago. I thought I’d share it with you today. It’s a family favourite and the Pumpkin Pie Spice Buttercream frosting has since replaced the regular Cream Cheese Frosting for this cake/cupcakes.
This recipe will make three 8-inch round cakes or 13 X-large cupcakes (more cupcakes if you use a smaller cupcake pan)
Kathleen’s Carrot Cake Recipe
2 cups of unbleached flour
2 teaspoons of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
3/4 cup of white sugar
3/4 cup of packed brown sugar
1 1/2 cups of vegetable oil
2 teaspoons of pure vanilla extract
2 cups of grated carrots
1 cup of crushed pineapple
1/2 cup of chopped pecans (optional)
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
Pour into prepared cake pans or cupcake pans.
Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.
Carrot Cupcake with Pecans…Unplugged (I had already frosted all the cupcakes that were nut-free when I decided to take a picture of the interior of these cupcakes)
Frost cakes/cupcakes with Pumpkin Pie Spice Buttercream. Do try it, I think you’ll love it!