I’m about to drop some knowledge on you. February 3rd is National Carrot Cake Day. Bam!
I think everyone should celebrate by eating some carrot cake. Don’t turn this option away. Carrots are known to improve eyesight.
I made this recipe for a friend of mine back in December for her birthday. She loves Asian flavors (who doesn’t??!!) & we both LOVED the carrot cake at Kendall College.
It’s not my style to do stick with traditional recipes. When I saw Five Spice Pineapple Carrot Cupcakes on Food Network’s website, I knew this would be a special and unique birthday treat. The pineapple keeps the cupcake very moist and tastes great with the asian flavors in the cupcake.
Oh I forgot the best part about this recipe. Ginger Cream Cheese Frosting. Holy Moly! I’m not gonna lie. I ate the leftover frosting. Just me, a spoon and container filled with ginger cream cheese frosting. It was marvelous.
In regards to the frosting recipe, I don’t think you need 3 cups of powdered sugar. It made the frosting pretty sweet, so I ended up adding more ginger. I’m making these cupcakes for the Superbowl and I’m going to start with 2 cups of powdered sugar. I’ll add more if I need it. Also, I couldn’t find crystalized ginger candy so I sprinkled cinnamon on top of the cupcakes instead.
Make these cupcakes — your eyes will thank you.
Five Spice Pineapple Carrot Cupcakes (recipe from foodnetwork.com)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons Chinese five-spice powder
- 1/2 cup vegetable oil
- 1/4 cup crushed pineapple
- 3 large eggs
- 1 cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
- Frosting, recipe follows
- Crystallized ginger, as garnish
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
- In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.
- Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons Madagascar vanilla extract
- 2 teaspoons Chinese ground ginger
- 3 cups powdered sugar
In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.