I’ve shared my momma’s famous mandel bread, the all-time best oatmeal raisin cookie, and Susan Spungen’s absolutely addictive peanut butter thumbprint cookie with chocolate ganache. Now, I’m letting you in on a recipe that makes my mouth water just thinking about it: carrot cake cupcakes with cream cheese frosting. Yes, cupcakes!
Let me just start by saying it took a minute to find the right recipe, but I finally found it from Inspired Taste and, as an avid baker, I knew it was the perfect one immediately — classic and straightforward but with a complex list of ingredients. These deliciously moist (I know, I don’t use this word lightly) cups of spice cake are not overly sweet yet they’ll completely satisfy any sweet tooth. I followed each step, mixing in all of the optional spices (ginger, cardamom, and fresh grated nutmeg) to add depth to the flavor. From there, I went the dark brown sugar route for more impact both color- and flavor-wise, then incorporated the optional raisins and pecans for extra texture and crunch in every bite. Finally, I smothered them with the ultra-light, not-too-cream-cheesy frosting — I skipped the spices in the frosting since they’re in the cake — and topped them with additional pecan pieces. If the reaction of my finance team said anything, it’s that they’re to die for.
Trust me, as you can see by my notes on my printed version above, these cupcakes are a must-try. Plus, despite the longer list of ingredients, it’s a simple recipe — and you know how much we love simplicity at Reflekt.
Check out the full recipe on Inspired Taste.
