Carrot Snack Cake with Maple Glaze

Wills and Kate. People up here have been going nuts over this whole royal wedding ordeal. My cousin was in town and he is from England and it is a bigger deal over here then it is over there. But in a state of post-party nausea, we watched the William and Kate movie despite my friend, Bo, telling us it was the worst movie ever. Greatest movie ever. The actors sound like Americans trying to attempt British accents Mischa-Barton-in-Virgin-Territory style. Turns out they are actually British! Rubbish I say. 

Truth be told though I watched the wedding. Total hypocrite. But keep in mind my favourite movies are Pride and Prejudice and Young Victoria. Anything English, Royal or romance related I am down with. But why didn't they kiss until they were on the balcony?! Gawd. She looked so beautiful and she is rocking my dream dress, the Grace Kelly. Oh love.

Carrot Snack Cake with Maple Glaze
This is a snack cake simply because it isn't layered and there isn't a full on frosting. It is very moist and glaze makes it that much better.

cake

2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
4 eggs
3/4 cup canola oil
3/4 cup pure maple syrup
2 cups peeled, grated carrots
1 tbsp sugar + 1/2 tsp cinnamon mixed together
glaze
3 ounces cream cheese
2 tbsp maple syrup
2 tbsp brown sugar

Preheat the oven to 350º. Butter a 8" x 8" cake pan, set aside. In a large bowl whisk together the dry ingredients, flour through to salt. In a smaller separate bowl, whisk together the eggs, oil and syrup. Add the wet ingredients to the dry ingredients just until combined. Fold in the carrots. Pour into the prepared pan. Sprinkle the cinnamon sugar mix on top. Bake for 35 to 45 minutes, or until a tooth pick inserted comes out clean. Allow to cool in the pan for about 5 minutes then remove to a wire rack to cool.
In a small bowl, melt the cream cheese, syrup and sugar together until the cream cheese is completely melted and the glaze mixes together. Drizzle over the cooled cake. Serves 16.

Easter Carrot Cupcakes

This Easter just flew by. In the past couple days I have eaten ungodly amounts of mini eggs and jelly beans, nearly a dozen cupcakes, three lemon tarts and the reese's peanut butter eggs are a blur at this point. Don't get me wrong, it was all delicious but my brain and body are just like jello. 

In that bright and healthy note, here are cupcakes! They actually are pretty healthy though. As healthy as a cupcake can be. In one of the new cookbooks in my possession, I tried this little number and they are delicious. Only problem was the nutmeg. I went against my better judgment and put it in. Nutmeg is great but it isn't for carrot cake, in my mind. My mother doesn't think it is for anything, she resents the stuff. If you like nutmeg, all the better for you but I would just swap in more ginger next time. However, the green sprinkles are to die for. I loved the crunchy top!

Easter Carrot Cupcakes
Recipe adapted from America Test Kitchen Family Baking Cookbook

2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg 
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon table salt
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
3 cups grated carrots 

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line muffin tins with cupcake liners.  Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone, don't over mix. Using a rubber spatula, gently stir in the carrots. Divide the batter amongst the cupcake liners. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 18 to 22 minutes, rotating the tins halfway through baking, don't over bake! Remove cupcakes to cool on a wire rack. Once completely cooled they can be frosted. Makes 19 cupcakes.

Cream Cheese Frosting 

8 ounces cream cheese, slightly softened
1 tsp vanilla
1 1/2 cups confectioner's sugar

Beat the cream cheese and vanilla together in a bowl. Sift in the sugar and then mix until combined. Don't overmix or it may become runny. If it does though just add a bit more sugar and pop it in the fridge. 

Assemblement

Cupcakes and frosting, obviously
1 jar of green sugar sprinkles
57 mini eggs or jelly beans

I believe I just created a word but onwards. Take the cooled cupcake and a layer of cream cheese frosting evenly over the entire top of the cupcake. In a shallow plate, pour the green sugar. Dip the cupcake in the sugar and move it around until it is completely coated. Then arrange 3 mini eggs on top to make it look like a little egg hunt field.