It’s me that’s stressing out, not the cupcakes. I have two essays due next week PLUS a dissertation due after Easter, so I’m feeling a bit snowed under. I realize that baking is probably the least valuable use of my time at the moment, but I need to try and take my mind off the work load before I break down!
Carrot cake is the ultimate relaxation device.
Carrot Cake with Ginger Cream Cheese Frosting (recipe adapted from here)
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1 c sugar
1/2 c vegetable oil
2 eggs, room temp
1 tsp vanilla
1 tablespoon maple syrup
1 c (or about two large carrots) grated carrots
Sift together the flour, baking powder, soda, salt, cinnamon, ginger and sugar in a large bowl and mix well.
In another bowl, whisk together the oil, eggs, vanilla and maple syrup. Add to the dry ingredients and mix until everything is thoroughly combined. Grate in the carrots and mix.
Bake for 15- 20 minutes in a 180 degree oven.
For the cream cheese frosting:
Mix a big dollop of cream with with about double the amount of icing sugar (I completely eyed this up, and then relied on tasting and testing to get it right.) It should be a smooth creamy consistency, but not too runny! Mix in some ground ginger (if you want- I think this is delish with carrot cake!) Grate some orange rind on top (again, totally optional, just looks pretty!)