Carrot cake is the perfect year-round dessert. It’s not fancy or showy, but it’s homey and delicious just about any way you serve it up, whether in cake or cupcake form. This week we are sharing our delicious Ginger Carrot Cake Cupcake recipe with IPA Cream Cheese Frosting with the folks at San Diego CW6 on Friday, July 8th. We decided on cupcakes because this morning show is celebrating the All Stars game in San Diego, and we figured we could dress up the cupcakes to make them look like baseballs… plus they are great for sharing. We’re also teaming up with Alpine Beer Company to make this zingy IPA cream cheese frosting with their Duet IPA, which is light with a floral aroma and citrusy hops, to complement the ginger in the cupcakes. And since the alcohol in these cooks out, we recommend pairing them with a cold beer. We are pairing ours with Alpine Brewing Willy Vanilly, a soft wheat ale with a touch of vanilla that is slightly dessert-y and doesn’t overpower the delicate flavors in the cupcakes.
This carrot cake recipe is one of the best I’ve ever tried, from the award-winning bakery in Boston, Flour Bakery + Cafe. It’s a classic carrot cake recipe, but paired with this sweet and hoppy IPA frosting, it’s now elevated to new heights! Though this is a great recipe all year round, we suggest making it while the weather’s hot, since the IPA and ginger combo is surprisingly refreshing. So gather up the ingredients below, we got everything from our local Baron’s Market which we rely on for high quality ingredients and great prices, and make these for your next baseball-themed party, BBQ, or summertime bash!
For step-by-step instructions and to watch the video of us baking these on San Diego CW6 LIVE TV, click the link below:
http://www.cw6sandiego.com/cooking-hoplight-social/
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
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- 2 eggs
- 1 cup packed light brown sugar
- 3/4 cup canola oil
- 3 tablespoons nonfat buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup plus two tablespoons unbleached all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 cups tightly packed shredded carrots
- 1/2 cup raisins
- 1/2 cup walnuts toasted and chopped
- 2/3 cups Alpine Duet IPA or any similar IPA
- 12 ounces cream cheese left at room temperature for 4 hours
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1-2/3 cup confectioners' sugar
Ingredients
Cupcakes
Frosting
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- Position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners (or butter and flour an 8-inch cake pan).
- Using a standard mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3 to 4 minutes, or until the mixture is light and thick. (This step will take 8-10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
- In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is combined. Divide evenly among the prepared muffin cups (or pour the batter into the prepared cake pan).
- Bake the cupcakes for about 50 minutes (or 1 hour and 20 minute for the cake), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completely in the pan.
- In a saucepan, add the beer and place over medium heat. Watching carefully and stirring, reduce the beer by half (until it measures about 1/3 cup). It will be a darker color from the original beer. In the bowl of an electric mixer, add the cream cheese and butter. Beat with a whisk attachment until light and fluffy.
- Add in the powdered sugar and beer reduction. Whip again until fully combined, and the finished product is light and fluffy. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. Frost when the cupcakes are at room temperature and decorate anyway you like! Candied carrot strips, toasted walnuts, or candied ginger are a nice touch. Or if you're making them for a baseball party, dress them up in red and white!
You can learn more about San Diego News Channel 6 on their website or by following them on their social media: Twitter & Instagram. Special thank you to Lindsay Hood from San Diego News Channel 6 for helping us get this organized.
You can learn more about Barons Marketplace on their website or by following them on their social media: Facebook | Twitter | Instagram
You can learn more about Alpine Beer Company on their website or by following them on their social media: Facebook | Twitter | Instagram
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