Ginger Carrot Cake Cupcakes with IPA Cream Cheese Frosting – AS SEEN ON CW!
Traditional, moist carrot cake topped with zingy IPA cream cheese frosting. Makes 12 cupcakes or one 8-inch 2-layer cake. Adapted from Joanne Chang’s Flour Bakery + Cafe in Boston, MA
Prep Time
20minutes
Cook Time
50minutes
Prep Time
20minutes
Cook Time
50minutes
Ingredients
Cupcakes
  • 2 eggs
  • 1cup packed light brown sugar
  • 3/4cup canola oil
  • 3tablespoons nonfat buttermilk
  • 1/2teaspoon vanilla extract
  • 1 cup plus two tablespoons unbleached all purpose flour
  • 1/2teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon kosher salt
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon ground ginger
  • 2cups tightly packed shredded carrots
  • 1/2cup raisins
  • 1/2cup walnutstoasted and chopped
Frosting
  • 2/3 cups Alpine Duet IPAor any similar IPA
  • 12ounces cream cheeseleft at room temperature for 4 hours
  • 1/2cup (1 stick) unsalted butterat room temperature
  • 1-2/3cup confectioners’ sugar
Instructions
For the cupcakes
  1. 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).
  2. 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.
  3. 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).
  4. 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.
For the frosting
  1. 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.
  2. 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!
Recipe Notes