Carrot cake is my most all-time favorite: so comforting and delicious, always moist, and flavorful, and so easy to make. The recipe is extremely versatile: could be used for a layer cake, or cupcakes, or even a Bundt cake. That is why for this year’s cupcake baking contest I decided to make carrot cupcakes, because I think this is my best cupcake recipe yet. For the batter I used browned butter instead of usually used canola oil, and toasted pecans instead of walnuts. And for the traditional cream cheese frosting, I added some custard-style pudding, to make the frosting super creamy and smooth. All decorated with candied carrot roses. Simple, humble cupcakes, nothing too fancy, pure comfort and love.
—By Aušra Milano