Carrot (Cup)Cakes with Maple Cream Cheese Frosting (or) Chocolate Cream Cheese and Dulce de Leche Frosting

I was never a huge fan of carrot cake. Distant childhood memories reminded me of unwanted vegetables (yuck!) and walnuts (double yuck!). Back when I was younger, all I wanted were chocolate, candy, ice cream and gummy bears. So now that I'm more *ahem* mature, I decided to try my luck with these moist cakes.

Carrot Cake with Maple Cream Cheese Frosting
Adapted and amended from Smitten Kitchen

Makes 24 cupcakes
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional but highly recommended)

1. Preheat oven to 350°F (180C). Line 24 cupcake molds with papers, or butter and flour them.
2. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them.
3. Divide batter among cupcake molds, filling 3/4 of each.
4. Bake cupcakes 14 to 20 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Variations:

• I wanted my cupcakes to be more flavorful so I increased the cinnamon to 4 teaspoons. 
• Although I followed the recipe's instructions for 1 1/4 cup of canola oil, I reckon they could do with only 1 cup of canola oil especially for those who are health-conscious.
• Try not to chop the walnuts into pieces that are too small. You would want some crunch amongst all that moist carrot-y deliciousness!

Maple Cream Cheese Frosting
One (250g) package cream cheese, softened
1/2 stick unsalted butter, room temperature
1 cup confectioners’/icing sugar
1/4 cup pure maple syrup
1. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
2. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away.

These were probably one of the best carrot cupcakes which I have ever tasted. So moist that the grated carrots almost feel like they're melting in your mouth. Accompanied with a tangy cream cheese frosting, what's not to love?

To be honest, the real reason behind the carrot cupcakes experiment was to ensure that I had the perfect recipe for a two-tier chocolate carrot cake.

Two-Tier Carrot Cake with Chocolate Cream Cheese and Dulce de Leche Frosting

Makes two 9-inch diameter cakes. 
2 1/4 cups all purpose flour
2 heaping teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 3/4 cups sugar
1 cup canola oil
4 large eggs
3 1/2 cups grated peeled carrots

1. Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.
2. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots.
3. Bake layers at 350°F (180C) for 45 to 50 minutes or until the tester inserted into the center of the cake comes out clean.
4. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Chocolate Cream Cheese Frosting
1 stick of butter, softened
2 package (250g) cream cheese
1 1/2 cup icing sugar mixture, sifted
1/2 cup cocoa, sifted

While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.

Dulce de Leche
1 can (405g) of sweetened condensed milk
Water

Place the whole can of condensed milk in a pot. Pour water to cover the whole can. The can should be completely submerged with water. Bring to boil, cover with lid, lower heat to medium and simmer for three hours. Top up pot with water if necessary. Or you can simply cheat by buying a can of ready made dulce de leche. ;)

To assemble:
1. Level cake layers by using a knife to saw off the curved dome at the top of each cake layer. If you're not fussy with the appearance of the cake, leave it. It will probably look more rustic that way!
2. Place one cake layer on a plate and spread with one quarter of the chocolate frosting. Spread dulce de leche on top of chocolate frosting. Repeat with remaining layers and frosting.
3. Decorate as desired. The sky's the limit! Walnuts, raisins, sprinkles! 

You would notice that I had included more flour because I wanted a sturdy cake which won't fall apart when I'm assembling it. The taste of the cake remains exactly the same so don't fret too much about it!

I've gotten heaps of compliments with this beauty here. Make it as soon as possible and report back to me!