I used to have a good carrot cake recipe, but have no idea where it is or where I got it. There are SO many recipes on here. I don't mind having nuts, raisins or pineapple (or any combination of the three). I want to make carrot cake cupcakes. I like a dense, moist carrot cake. If you KNOW you have THE ABSOLUTE BEST recipe, please share. Thanks.
I tried this recipe a while back. I got it from Squirrelly Cakes over on the Wilton forum years ago. It's tried and true-very delicious. You can leave out the nuts and raisins if you don't like them. If you do buy the pre-chopped nuts, run your knife through them a few times because they are still not small enough. I did not use wheat bran or raisins. Hope this helps.
Here is the Carrot Cake Recipe.
You can double or triple the recipe with no problems.
1 cup packed brown sugar
1 cup white sugar
2 cups of all-purpose flour, bleached or un-bleached
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. wheat bran (optional) not the cereal, but the kind you get from health food stores
1 tsp. salt
1/2 cup chopped walnuts, optional
1/2 cup sultana raisins, optional
4 eggs, large
3/4 cup of Crisco oil
1/2 cup milk
2 cups coarsely grated carrots
In a large bowl, combine all dry ingredients and stir together. Add nuts and raisins. In a separate bowl mix eggs, oil, milk and carrots. Make a well in the bowl containing the dry ingredients and pour in the wet ingredients, whisking only to combine. Pour into a prepared greased and floured pan - this can be made in a 9" or 10" springform pan, a 10" tube pan etc. I double the recipe and add another 1/4 recipe for a round, 3" deep 12" pan. Each recipe makes 6 cups of batter when the nuts and raisins are added. For a 12"x15" sheet pan, double the recipe and bake at 325 for approximately 65-68 minutes. The single recipe will take 50 to 60 minutes. Bake until toothpick inserted in centre comes out clean. This cake tends to sink a bit in the middle when nuts and raisins are used, sometimes after removing from oven. If you have a really slow oven, it can take upwards to 90 minutes to bake a single recipe - it takes that long for my sister.
For springform pan, follow cooling directions. For all other pans, cool in pan for 15-20 minutes and then remove from pan. This cake can be torted and cream cheese filling can be added as follows. (The cake is easier to torte when the nuts and raisins aren't used or when previously frozen - but stills tortes well with a serrated knife either way.)
Cream Cheese Filling
1/3 cup softened butter
1, 8 ounce package of regular cream cheese, not the light kind
2 tsp. vanilla extract
4 cups of icing sugar
Whip butter. Add cream cheese and whip until well blended. Add vanilla and icing sugar and whip until well mixed. Remember to place a buttercream bead around the outside rim of the cake so cream cheese filling won't seep through the sides.
If you are not covering with fondant, this cake can be refrigerated if desired. It keeps well either way. I make it as early as the Wednesday before a Saturday wedding and seal the cake with apricot glaze. I make the cream cheese filling and fill the cake the day before the wedding, but for home use I find it keeps well days ahead. When I make it for home, it stays on the counter for 4 or 5 days , no problem. The unfilled cake also freezes well and can be made up to 6 weeks in advance.
A single cake recipe feeds 12-15.
For 30 people I would probably double it and use the 12x15 pan, also double the icing and torte and fill - but I like making huge servings.