Makes about 3 dozen cupcakes
Cake batter
1/2 cup golden raisins2 cups all purpose flour2 tsp baking powder1 tsp baking soda1 tsp salt2 tsp cinnamon1 Tbs ground ginger3 whole cloves, ground (or 1/2 tsp ground clove)1/2 tsp whole allspice, ground (or 1 tsp ground allspice)4 large eggs1 cup canola oil1 cup sugar1 cup dark brown sugar, tightly packed3 cups grated carrots, tightly packed1 tsp coarsely grated lime zest2 tsp coarsely grated orange zest4 or more fresh jalapeños, seeded & minced8 ounces unsweetened crushed pineapple, drained® cup sweet coconut flakes
Preheat oven to 350°. In a large bowl, sift flour, baking powder, soda, salt, and spices; set aside. In another large bowl, beat eggs with mixer until pale yellow, add sugars, and slowly mix in oil. Add dry ingredients on low speed until just blended. Fold in carrots, pineapple, raisins, coconut, and jalapeños.
Spoon the batter into cupcake papers in a cupcake pan (or use bundt, sheet cake or layer cake pan); bake about 20 minutes, or until toothpick comes out clean. While the cupcakes are baking, make the glaze; spoon on while cupcakes are still hot so it sinks into the cake.
Glaze
1/2 cup sugar3/4 tsp baking soda1/4 cup buttermilk1/4 cup butter or margarine1/2 Tbs light corn syrup1/2 tsp vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven or pot over medium-high heat. Boil 4 minutes, stirring often. Remove from heat; stir in vanilla.
Traditionally, carrot cakes have cream cheese frosting; try this classic buttercream for a winning combo.
Frosting
3 cups confectioners' sugar1 cup butter1 tsp vanilla extract1 to 2 Tbs whipping cream
In a standing mixer fitted with a whisk, mix sugar and butter on low speed until well blended; increase speed to medium; beat for another 3 minutes. Add vanilla and cream; continue to beat on medium for 1 minute, adding more cream if needed for spreading consistency.
Recipe courtesy of Pierre DeRagon Personal Chef Services, pierrederagonpersonalchef.com.
