I'm bringing back this recipe for exactly one reason: I had a wee little carrot cake from Oakmont Bakery and OMG SO DISAPPOINTING.
Look. I am a Carrot Cake Connoisseur, if you will. For years, that has been my default dessert choice at basically every restaurant ever. I have tried dozens and dozens of variations and attempts and Oakmont Bakery's? Meh. It's fine, but it's not top 10.
This recipe makes for top 2. My other top 2 choice was from a bakery in The Netherlands and I need to try it again in order to decide which is actually the best. I guess I better plan a trip to The Netherlands ...
ANYWAY. Crushed pineapple is the key. Well, that and pecans. Get out of here with your walnuts.
Carrot Cake Cupcakes
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (I don't keep buttermilk on hand, so I use 3/4 cup skim milk plus 1 teaspoon lemon juice -- put them in a cup together and let them sit for at least one minute. The milk will curdle and will work just fine as a substitute.)
2 teaspoons vanilla extract
2 cups finely grated carrots (I use baby carrots, but any carrots will work.)
1 8-oz can crushed pineapple (Drain off the excess juice, but don't stress about it. Just get that stuff at the top of the can.)
1 cup chopped pecans
Note: There are no raisins in this recipe because RAISINS DO NOT BELONG IN CARROT CAKE. Ahem. ;-)
1. Preheat oven to 350 degrees. Place cupcake liners in your pans. This recipe makes about 2 1/2 dozen cupcakes, so plan accordingly.
2. Stir together flour, baking soda, salt, and cinnamon in a medium bowl.
3. Use an electric mixer to combine the eggs, sugar, vegetable oil, milk, and vanilla extract at low speed in a separate large bowl.
4. Add flour mixture to your large bowl. Mix at low speed until everything is happy.
5. Fold in carrots, pineapple, and pecans.
6. Use a measuring cup to scoop cake mix into the cupcake liners. This cake doesn't rise very much, so fill the cupcake liners about 3/4 full.
7. Bake at 350 degrees for 22 to 25 minutes, or until a toothpick comes out clean when you stab it into a cupcake.
8. Allow to cool.
9. Ice with a cream cheese icing. This one is perfect for the job, but double the vanilla extract just for fun.