Bakers, help me salvage this cake recipe

[Anonymous]

Anonymous wrote:I'd love to hear how it all turned out.

The last version I made with the added egg yolk was the best one, so I went with that for Tuesday... and then Tuesday's cake turned out terribly! Lol. It didn't really matter given what it was for, but I was irritated just because I'd spent so much time on it. I'm not going to bother with that recipe further - I'll try some sort of other base with the plum topping (which is great) in the future.

This week's baking challenge: carrot cake cupcakes! DH requested them for his birthday, but I've never made a carrot cake and so don't have a good recipe for one. I'll be hunting, but if anyone has a favorite recipe I will gladly take it!

[Anonymous]

Saveur
Credit: Todd Coleman
 
INGREDIENTS
3/4 cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 1/2 cups sugar
1/2 cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
1/2 cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see Making Marzipan Carrots)
 
INSTRUCTIONS
1. Heat oven to 350°. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside. 

2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into cupcake tins.

3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.

Remember your bake time will be reduces a lot- maybe like 12-14 minutes for cupcakes. I would lower the baking tempature, your oven may be running hot. Also use the tin cupcake liners, not the paper ones. The cupcakes must be cool be frosting.

[Anonymous]

Anonymous wrote:

Saveur
Credit: Todd Coleman
 
INGREDIENTS
3/4 cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 1/2 cups sugar
1/2 cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
1/2 cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see Making Marzipan Carrots)
 
INSTRUCTIONS
1. Heat oven to 350°. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside. 

2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into cupcake tins.

3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.

Remember your bake time will be reduces a lot- maybe like 12-14 minutes for cupcakes. I would lower the baking tempature, your oven may be running hot. Also use the tin cupcake liners, not the paper ones. The cupcakes must be cool be frosting.

Thank you! This looks wonderful. I'll definitely use the tin cupcake liners, and will bake at 300-325 in my oven. I'll let you know how they come out!

[Anonymous]

thought of you when I saw this, OP:
http://www.foodandwine.com/recipes/almond-plum-cake-with-creme-fraiche