Baking my way to November
“He was not alone in his preoccupation with the future. The whole valley, the whole west was that way. It was a time when the past had lost its sweetness and its sap.”
East of Eden, John Steinbeck
Inspiration
I’ve baked my way to November! Finally, it’s almost election day here in the United States. It has been a wild ride. Soon we’ll be obsessed with the outcome. I’m fairly certain I’ll just keep baking as my personal stress relief.
I hope you like carrot cake. I certainly do. We had carrot cake as our wedding cake. Carrots, coconut and walnuts, cream cheese frosting (no pineapple, please). It was decorated with real flowers, no extra piped fancy stuff. So every now and again I’ll try a Carrot Cake recipe. Most disappoint. This recipe for Pumpkin Carrot Cake Cupcakes was a wonderful surprise, moist, tender, everything that carrot cake dreams are made of. The pumpkin gives a lightness that often is lacking in carrot cake. I doubt I’ll ever make a carrot cake without pumpkin again. It’s that good.
This recipe for Pumpkin Carrot Cake Cupcakes would make dazzling muffins. Warm from the oven they are irresistible. The Pumpkin Carrot Cake Cupcakes would be terrific as part of a Thanksgiving weekend brunch. Or great fortification for those who are brave enough to shop black Friday weekend. The cinnamon spiked cream cheese frosting is an added bonus. I used a fancy pants cream cheese but the standard block stuff would give the frosting the traditional taste and texture we American’s crave.
Essentials
The recipe, for Pumpkin Carrot Cake Cupcakes, found here, is sparsely written, which is mostly fine. Once all the ingredients are gathered the recipes comes together quickly. All the wet ingredients go into one bowl and the dry are sifted into another. Everything is folded together and the batter is finished. I did add all the wet ingredients in one bowl, just not all at once. For best results, add the eggs first and whisk them for a minute, just until they are pale yellow. Add the vegetable oil and whisk until the oil is no longer visible. Then add the pumpkin and vanilla, once combined the rest of the wet ingredients can be added.
Another thing about the recipe, no amount is listed for the raisins. I used a half a cup of Zante currants instead, my only change to the recipe. I don’t mind raisins but when I was gathering the ingredients, I planned on making a layer cake. I chose currants instead. They are smaller than raisins making cake easier to slice. The recipe is written to make a 3 layer cake. Even though I have a ton of bakeware, I only have 2-8” pans. Instead of buying another pan I made cupcakes. To my delight the recipe makes exactly 24 cupcakes.
I love carrot cake and these cupcakes are adorable. Just being in the kitchen is a stress reliever for me, chopping veggies is my thing. Have a great week!
Thank you Cheri! Chopping veggies is not a favorite of mine, but I do enjoy cooking them once they are prepped!
What a nice cupcake! Great photography too!
Thank you for the nice comment David!
I’ll be dreaming of carrot cake all day now and will definitely wonder about the pumpkin. It sounds wonderful! The decorations are perfect for the cupcakes as well — so festive. Baking is cathartic, I agree. But I’d have to find someone to eat all the goodies or I’d end up bigger than my house! Here’s to the end of this awful election.
Thank you for the gracious comment Kelly! I know exactly what you mean, I gave away over half the cupcakes. My baking habit is meant to be shared!
I so agree, baking is such a stress reliever! (Can this ordeal please be over?!) These cupcakes are beauties, I love carrot cake and adding pumpkin is such a brilliant idea!
Thank you for the gracious comment Laura!
Fun recipe! Love your garnish. 🙂 And I’m SO ready for the election to be over!
Thank you John! And yes!! to the election being over!
I just made rum carrot cake this weekend and it was a hit! I think the addition of pumpkin would be absolutely stellar, and I like the tip about the currants so I might try that variation as well. Thanks for sharing this, Deb!
Thank you Ala! Rum! Fantastic way to enjoy Carrot Cake! I grew up with currants in the pantry, my mother detested raisins.
These little cakes are absolutely adorable Deb! Love the addition of pumpkin puree.
Here’s too getting through to next Wednesday and the end of all the political commercials and ‘debating’ over who is the best candidate to be president. Personally, I can’t wait. Until then, I say we medicate with sweets like these ‘cute as can be’ cupcakes.
Thank you Mary! If only pumpkin love would carry us through, I’d bake everyday! What an election year!
I love carrot cake too Deb, but my favourite recipe actually has orange in it, and no raisins or pineapple! I think there must be hundreds of variations! Your cupcakes look so pretty – beautifully presented. 🙂
Orange sounds like a wonderful flavor to add to Carrot Cake! Thank you for the gracious comment Cathy!
I love the carrot and pumpkin in these; just perfect at this time of year!
Thank you Caroline, I appreciate the kind comment!
I do like the sound of this combination. Oh…and aren’t you so clever with your decorations. 🙂
Thank you Karen! I finally got in pumpkin mode!
Wonderful! Love the pumpkin-carrot combo. Adding this to my November baking list!
Thank you Carol! It is a wonderful recipe, easy to prepare and a delight to enjoy.
So creative and yummy ♥
Thank you Summer!
They look yummy aad beautiful!!!
Thank you Denise! Happy Halloween!
I also just want this election to be over but in the meantime I can look at these perfect cupcakes and imagine eating one. A beautiful post post Deb.
Oh the election, it’s exhausting! Thank you for the cupcake love Gerlinde!
I love carrot cake. And I can’t wait until the election is over! Baking gets me through all sorts of things. Especially delicious baking, like this. 🙂
Thank you Valentina! I agree, baking as therapy is the way to go!