Last month I had a super crazy schedule: 24 hours on, 24 hours off, alternating for 5 weeks in the busy emergency room. At some point during the night (and sometimes during the day) you become slightly (or completely) delirious with exhaustion, dehydration, knowledge overload and hunger (also known as being hangry!). When this happens, it is doctor recommended that you seek out a caffeinated beverage and something sweet STAT. One night, this something sweet happened to be carrot cake cupcakes, in honor of my co-resident’s birthday- she was extremely lucky to spend part of it with me in the emergency room (note sarcasm)!
This recipe is one of my most requested desserts and can be made as one large cake or as a dozen cupcakes. From the original Flour cookbook, this carrot cake is a mixture of rich moist cake, studded with raisins and toasted walnuts, and topped with a fluffy, but not too sweet, cream cheese frosting. It’s the perfect balance of flavors- especially at 4AM! I usually despise raisins in all baked goods but I strongly encourage you to use them in this recipe even if you are a fellow raisin hater. It only uses 1/2 cup of raisins, just enough to add a tart flavor contrast but not overwhelmingly so.
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