Rabbit’s Carrot Cake Cupcakes are adapted from Rabbit’s Carrot Cake in The Fanny Farmer Cookbook. I made them as part of my quest to find the perfect carrot cupcakes, and I’m pleased with the results. They are brown rather than orange, and crumbly and moist rather than mushy-moist. The flavor and texture remind me of the carrot cupcakes I buy at a cupcake shop called Sugar Mama’s, though they are not quite as dark.
Interestingly, one thing I’ve found through all my carrot cake making experiments is that I get a crumblier texture when I use baking powder and baking soda as opposed to the 2 teaspoons of baking soda you see in a lot of carrot cake recipes. According to Cook’s Illustrated, baking soda makes the batter more alkaline which causes the cell walls of the carrot pieces to break down and leak moisture into the batter. The comparison they make is to a plastic bag filled with water that gets punctured. Maybe the baking powder keeps the batter more acidic and lessens the breakdown of carrots into carrot juice?
Science aside, Rabbit’s Carrot Cake Cupcakes are very good.
- 1 1/2 cups grated carrots (6 ounces)
- 2 tablespoons lemon juice
- 1/2 cups canned crushed pineapple, drained dry
- 1 1/2 cups (6.8 oz) all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons tightly packed dark brown sugar**
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 6 tablespoons unsatled butter, melted
- 6 tablespoons grapeseed or canola oil
- 3 large eggs
- 1 cup golden raisins (or a mix of golden and brown)
- 1 cup walnuts, toasted and chopped after measuring
- Preheat the oven to 350 degrees F. Line 22 to 24 cupcake cups or grease and flour two 8 1/2 by 4 1/2 inch loaf pans.
- In a small bowl, mix carrots, lemon juice, and pineapple. Set aside.
- In the bowl of your food processor (or just use a bowl), combine flour, both sugars, baking powder, baking soda, salt and cinnamon. Pulse to mix, then add butter, oil, and eggs, one by one until mixed. Add carrot mixture and pulse until mixed, then add the raisins and walnuts and pulse lightly just to mix or just stir with a rubber spatula.
- Divide evenly among the cupcake cups, filling a little over 3/4 cup full, or divide among two loaf pans. Bake cupcakes for about 25 minutes or loaves for about 45 minutes.