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Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.

By on Mar 28, 2011 in Cakes, Cupcakes, Desserts, Leena Bakes, Recipes | 10 comments

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Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
You rock, Carrots. From hard and crunchy to soft, spicy cake, you are so damn versatile. Not like lima beans.

Yeah, I like to torture myself. I’m technically not allowed to bake, especially with sugar, due to my latest diagnosis of gestational diabetes. It was a definite bitch slap to me, as baking has comforted me through three degrees, one cross-country and one cross-world move, and 2/3s of this pregnancy.

But when my husband’s birthday rolled around, I knew I couldn’t not bake him a cake. A birthday without cake is sacrilegious in this household! So I rocked out his favorite recipe in mini cupcake form, carrot cake with pistachios and cream cheese frosting.

If and only if you’d like to see the best damn carrot cake recipe I have ever come across, if you think you can handle the awesomeness, then please. By all means–click on.

So this recipe is great for several reasons. First is the browned butter, which gives the batter a nutty flavor, then the combination of a ton of carrots, coconut and pistachios makes this an interesting and slightly crunchy cake.

But the whole process was a bit weird, more like a craft project rather than traditional baking, because I couldn’t taste anything. I had to rely on my husband to make sure things tasted right, and giving up control? Of anything? I’m not a fan.

Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
This recipe calls for a crap ton of carrots. Be prepared for it to look like way too much, but it gives the finally product great texture.
Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
Freshly grated ginger–and tons of it–are one of the secrets of this great carrot cake recipe.
Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
The mixing process. Start with (1) browned butter and (2) mix into sugar. (3) Whisk in the eggs, then (4) mix dry goods in until just combined. (5) The shredded carrots, coconut and chopped pistachios go in next, leaving you with (6) a beautiful, chunky cake batter.

Then the Martha Stewart in me took over and went craft-crazy on that cake. Can I just say what a fan I am of cakes that start with some form of melted butter? Anything that prevents me from using my giant stand mixer is ok by me!

Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
The batter spooned into the mini cupcake tin. With minis, I find that I need to fill the cup almost entirely full to get a proper-sized, rounded baked cupcake.
Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
The finished baked mini carrot cupcakes, all stuffed with goodness.
Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.
I added a bit of cream cheese frosting and another sprinkle of pistachios, and ta da! A gorgeous little taste bomb of a cupcake….that I can’t eat.

Recipe: Leena’s Mini Pistachio Carrot Cupcakes

Ingredients

  • 2/3 tsp Baking Soda
  • 12.6 ounces carrots, peeled and shredded
  • 4.45 ounces butter
  • 1.11 cups sugar
  • 2 eggs
  • 1.5 cups all purpose flour
  • 1/3 tsp salt
  • 2 teaspoons cinnamon
  • 1.34 oz chopped pistachios
  • .6 oz sweetened flaked coconut
  • .57 oz minced ginger

Instructions

  1. Preheat oven to 350 F.
  2. brown butter then mix with sugar. Mix in eggs by hand.
  3. Add dry ingredients and mix until just combined.
  4. add carrots and ginger and mix until evenly distributed.
  5. add in coconuts and pistachios and mix in well.
  6. Measure out batter into prepared mini cupcake tins (either buttered, or filled with cupcake liner), filling them almost all the way full.
  7. Bake @ 350 F until toothpick inserted comes out clean, 20-25 minutes. If you bake the mini cupcakes this long and they are not browned on top and won’t pass the toothpick test, bake longer, starting with increments of 5 minutes. You are looking for doneness, not aiming to hit a time spent baking.

Quick Notes

Makes 36 mini cupcakes, or 24 mini cupakes and 1 mini loaf of carrot cake

Microformatting by hRecipe.

Recipe: Cream Cheese frosting

Summary: Recipe by Garret McCord from Simply Recipes, http://simplyrecipes.com/recipes/cream_cheese_frosting/

Ingredients

  • 1/2 cup of butter (1 stick), room temperature
  • 8 oz of room temp. cream cheese (1 package)
  • 2 – 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Instructions

  1. Using a stand mixer with paddle attachment or a hand mixer, blend the butter and cream cheese together.
  2. Add in the vanilla, and slowly beat in 2-3 cups of powdered sugar. The number can vary based on how sweet you want the frosting to be.
  3. Use to ice the mini cupcakes, topping them with a bit of chopped pistachios for garnish.

Microformatting by hRecipe.

~LTG!

Leena Bakes: Mini Carrot Cupcakes with Pistachio and Cream Cheese Frosting for other people. As in NOT her.

10 Comments

    • Leena

      6 Apr ’11

      Yay! Glad it worked out for you.

  1. Linda

    28 Mar ’11

    Post a Reply

    Leena, these look like they’d freeze well. Could you put a few aside for after the baby arrives and the GD departs?

    Linda

    • Leena

      6 Apr ’11

      Not a bad idea, Linda. I’ve already packed away a pint of Haagen Daas and homemade oatmeal raisin cookie dough…but I can never have enough sweets, especially after several months without!

  2. Gina

    6 Apr ’11

    Post a Reply

    Holy mamma-jamma. These look AMAZING. Hey Leena it’s Gina from Bradley. You’re blog is great. Especially this one, since I heart me some carrot cake and pistachios! I WILL be making these, thanks!!!

    • Leena

      6 Apr ’11

      Gina, I’m a secret fan of your blog as well. Thanks so much for stopping by and saying hi! Let me know how the recipe works out for you.

  3. Anonymous

    11 Jun ’11

    Post a Reply

    I loved carrot. This is very delicious recipe and I will surly tried at my home.  Such a wonderful post and nicely explain the recipe. Thank for sharing such a wonderful recipe here.
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  4. Anonymous

    11 Jun ’11

    Post a Reply

    This blog is really very nice and these all kitchen recipe is really very nice and that Cream Cheese frosting is my one of the best recipe. It looking very delicious. Thanks for sharing such a excellent recipe.
    Complete kitchens

  5. Anonymous

    7 Sep ’11

    Post a Reply

    Every recipe looking great and that Leena’s Mini Pistachio Carrot Cupcakes i my one of the the favorite recipe. It looking so great and amazing. I also I loved carrot. It is very healthy  for health.
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  6. wow, awesome post, I was wondering the same thing. and found your site by google, many userful stuff here, now i have got some idea. bookmarked and also signed up your rss. keep us updated.

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