Yield: 56 mini cupcakes
- 3/4 C sugar
- 1 1/8 t baking soda
- 3/4 t baking powder
- 3/4 t salt
- 3/4 t cinnamon
- 3/4 t ground cardamom
- 1 1/2 C finely chopped carrot (about 3 large carrot) – It’s easiest to do this in a food processor. If you use organic carrots and scrub them well, you don’t even have to peel them first.
- 1 1/2 C (200 g) crushed fresh pineapple, drained (drain excess but don’t strain it – some liquid is fine)
- 1 C heaping bakers coconut
- 1 handful of currants
- 1/8 C coconut oil
- 6 tablespoons unsalted butter, room temperature
- 3 eggs
- 1 1/2 C flour
- In a large bowl, combine everything but flour, eggs, oil, and butter.
- Add oil and butter and stir vigorously to combine.
- Add eggs in one at a time, combining well after each addition.
- Add flour in 2 batches, mixing until just combined.
- Divide evenly among cupcake liners.
- Bake at 350 F for 13 minutes or until a toothpick comes out dry.
Cardamom Cream Cheese Frosting Recipe
- 8 oz cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 3 C powdered sugar
- 2 t ground cardamom
- 1 t vanilla extract
- Mix cream cheese and butter until creamy and light.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in cardamom and vanilla until fully integrated.
- Pipe or slather onto your cupcakes.
I’m not a huge fan of carrot cake and only one or two people in the office actually were. Those who were really loved the cardamom and the cupcakes. At first I was a bit worried that the cardamom was a bit overpowering in the frosting (I might ton it down to 1.5 tspn in the future) but others liked it. The texture was a bit odd – since the pineapple was still a bit stringy in places and the carrot wasn’t mush but very fine chunks. The pineapple was a bit stronger than it usually is in carrot cake but not in a bad way.
Overall it was a success but did nothing to change my mind, or other people’s minds’ about carrot cake as a cake.