Spring is, well, springing. Tulip and daffodil leaves are popping up. Crocuses are blooming. Warmer weather is moving in. Allergies are wreaking havoc…
It’s still a little early for spring produce, like peas, asparagus, and the highly debated king of spring: ramps. And winter is still a lingering spirit. To dive into the deep waters of spring, with bright and fresh summer-teasing meals, would be too much of a shock to the system–stews are still not quite out of the question. I mean, rhubarb hasn’t even made its showy appearance yet, and I’m impatiently awaiting. That said, it wouldn’t come across as too eager to start to dip our toes in the water, right?
Which brings me to carrot cake.
Maybe it’s because I associate carrot cake with Easter, but this time of year I need a carrot cake. Okay, maybe I don’t need a whole cake; I guess a slice would do it. What makes carrot cake so great is that, when done right, it has a wonderful sweetness that, because it’s brought in part by the carrots, isn’t tooth-achingly sweet, but rather very natural (and I don’t mean “natural” in the sense of the “whole-food”, “all-natural” clout; I mean it’s seamless, like it was meant to be on some ethereal level). Most carrot cake recipes use oil, making this an incredibly moist cake—I follow suit, with the exception of adding a little butter for flavor and getting a little more crumb to the cake.
What really sets this carrot cake apart from the rest, though, is one little ingredient: Chinese Five Spice. Anise, fennel seed, cinnamon, ginger and cloves are the usual spices found in this blend—and the brand I use lists these ingredients in that order—though some swap the ginger for Sichuan peppercorns. I can’t attest to how Sichuan pepper would work in this recipe, though it has a wonderfully pungent and floral flavor, not to mention a tingle-inducing quality. You might think that it’s an odd ingredient for a cake, but these spices have sweet and earthy overtones that compliment the earthen sweetness of the carrots, and since cinnamon (and ginger, to some extent) are pretty typical in carrot cake the Five Spice really elevates this cake. If you’re unsure of everyone’s reaction to Five Spice, or introducing people to the spice, I would go with 2 t-spoons; those familiar and enthusiastic with it can up the amount to 3 t-spoons/1 tablespoon to get a stronger taste without it being overpowering.
And of course… There’s cream cheese frosting. Oh yeah!
Don’t forget–I’m on BLOGLOVIN’! Don’t miss out.
| Servings | Prep Time |
| 14 cupcakes | 15 minutes |
| Cook Time | Passive Time |
| 22 - 25 minutes | About 1 - 2 hours (for cooling) |
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This carrot cake is moist and full of flavor. The addition of Chinese Five Spice brings an earthy sweetness and aromatic quality, adding a little interest to the most delicious carrot cupcakes.
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- 3/4 cup canola oil
- 4 tablespoons butter softened, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 2 cups flour divided
- 1 t-spoon baking soda
- 1/2 t-spoon baking powder
- A few pinches kosher salt
- 2 - 3 t-spoons Chinese Five Spice (I use Joyce Chen brand) (see note regarding quantities)
- 12 ounces carrots finely grated (small holes of a box grater or food processor disc)
- 1/2 cup finely chopped walnuts
- 12 tablespoons butter softened, room temperature
- 14 ounces cream cheese softened, room temperature
- 2 cups powdered sugar sifted
- 1/2 t-spoon vanilla extract
- 1/4 cup heavy cream (optional)
- Preheat the oven to 350°
- In a stand-up mixer with the paddle attachment, beat the butter and sugar until the butter is broken up and homogenous with the sugar. Pour in the oil and beat on medium speed for about 2 minutes.
- Add the eggs one at a time, allowing the first to fully incorporate before adding in the second.
- Measure out the flour and remove about 2 – 3 tablespoons and set aside. Mix the remaining dry ingredients, except the carrot and walnuts.
- Toss the carrots and walnuts in a separate bowl with the 2 – 3 tablespoons of reserve flour until it’s all combined—this will help keep the carrots and nuts from sinking to the bottom of the cupcakes.
- Add the dry ingredients all at once and beat for just a few seconds on low until it’s about 50% combined. Add the carrot-walnut mix and beat a few seconds more, until well combined.
- Scrape down the sides and bottom of the mixing bowl with a rubber spatula to make sure it is all incorporated and evenly mixed.
- Line two muffin tins with paper cupcake wrappers and divide the batter evenly among them (a slightly heaped 2-ounce, or roughly 2-1/4” diameter, ice cream scoop does the job perfectly).
- Bake for 22 – 25 minutes.
- Allow them to cool for about 10 minutes in the muffin tins before removing the cupcakes and setting on a wire cooling wrack until completely cooled.
- To make the frosting, whip the cream cheese and butter in a stand-up mixer with the whisk attachment just so they’re a little combined. Add in the powdered sugar and vanilla, and beat slowly at first (to avoid a powdered sugar cloud filling the room) before increasing the speed and whipping until it’s perfectly combined. If you want something a little lighter, and not so heavy and dense, add a little heavy cream and whip for about a 2 – 3 minutes, or until it’s a little fluffier. Frost them either by hand or piping bag.
- If you’re unsure of everyone’s reaction to Five Spice, or introducing people to the spice, I would go with 2 t-spoons; those familiar and enthusiastic with it can up the amount to 3 t-spoons/1 tablespoon to get a stronger taste without it being overpowering.
- The cupcakes and frosting really are best at room temperature. Because the cupcakes are so moist, though, you can make and frost them in advance, stash them in the fridge, and just let them come to room temperature before serving.