- 30 minutes
- 55 minutes
Carrot cake is one of those weird wartime rationing recipes that managed to survive the war and even take on a lure and legend of its own. While carrot cakes existed since 1827, World War II rationing -- which made sugar on the homefront rare -- made the use of sweet root vegetables, such as carrots and beets, popular in baking. The carrot cake -- which gets most of its sweetness from carrots and fruits -- slowly gained a fan base until its popularity exploded in the seventies after several restaurants placed the cream cheese-frosted version of the cake on their menus. In 2005, Food Network recognized the carrot cake as the fifth most popular fad food from the seventies and in 2011, the carrot cake was voted the United Kingdom's favorite cake.
- Preheat oven to 350 degrees. Grease one cup-capacity cupcake pan and line with cupcake liners. Lightly grease the liners with cooking spray.
- In a large bowl, mix together oil, white sugar, applesauce and salt. Whisk in the eggs. In a small bowl, combine the milk and vinegar. Combine in a separate bowl the flour, baking soda and cinnamon. Add one-half of the flour to the oil mixture, mixing until combined. Follow with one-half of the milk mixture, the remaining flour mixture and the remaining milk mixture. Fold in the carrots, pineapple, raisins and nuts.
- Fill the cupcake liners ¾ full. Bake for 55 minutes or until a tester comes out clean when inserted in middle of a cupcake. Allow to cool completely before depanning.
- Meanwhile, cream the butter and cream cheese until smooth. Add the vanilla and slowly add the confectioner's sugar. Mix slowly until combined and beat at high speed until mixture is light and fluffy. Pipe frosting onto cupcakes and serve.