This year, for Halloween, I transformed my traditional carrot cake into spooky R.I.P cakes. They’re topped with buttercream frosting and, of course, tombstones.
These Halloween carrot cakes are fun to make, especially if you include the kids. Happy Halloween!
Prep time: 20 minutes (for the cupcakes) and 20 minutes (to mix the frosting and decorate cupcakes)
Bake time: 25 minutes
Makes: 12 cakes* (cupcakes)
Ingredients for Carrot Cakes:
2 cups finely-shredded carrots – do this first and set aside in a bowl
1-1/2 all-purpose, unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1-1/4 cups granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Make the Carrot Cakes:
1. Preheat oven to 350°F.
2. In a 3-cup bowl, combine the flour, baking powder, salt and cinnamon; set aside.
3. In a 2-quart mixing bowl, combine the eggs, vegetable oil and vanilla.
4. Beat the mixture until it is uniform.
5. Fold in the shredded carrots and walnuts and mix well. The batter will be firm.
6. Line a muffin pan with 12 cupcake papers and divide the batter evenly among them.
7. Transfer the muffin pan to a rack positioned in center of preheated oven.
8. Bake the cakes for 20 to 25 minutes.
9. After 20 minutes, insert a sharp knife in center of one cake. If knife comes out dry, the cakes are done. If not, bake the cakes for an additional 5 minutes.
10. When the cakes are done, transfer the muffin pan to a kitchen counter; set aside to cool for 2 hours.
Meanwhile, prepare the buttercream frosting:
Ingredients for Buttercream Frosting:
One package (16-ounces) confectioner’s sugar (this is powdered sugar)
One stick (4 ounces) unsalted butter, softened at room temperature
1/4 cup milk
6 drops red food color
9 drops yellow food color
Prepare the Buttercream Frosting:
1. In a mixing bowl and using a hand mixer, cream the sugar, butter and milk together. Alternatively, stand-mixer fitted with a bowl can be used.
2. When the buttercream frosting is creamy and uniform, mix in the food color. This will convert the white frosting into a light orange frosting.
3. When the frosting has turned orange, using a spoon, transfer it to a frosting bag fitted with a star tip.
4. Using a swirling motion, pipe the buttercream frosting onto the cakes.
5. Add a Halloween decoration of your choice to each cake.**
PREPARE CAKES ONE DAY AHEAD: These Halloween cakes can be baked a day ahead, cooked and transferred to a platter. Cover the cakes with plastic wrap and refrigerate them until the next day.
FROST THE CAKES ON THE DAY OF SERVING: Prepare the buttercream and frost the cakes up to 2 hours ahead. Cover them with tented foil and refrigerate until ready to serve.
*Alternatively, you can use a standard loaf pan. This will result in a carrot cake or bread.
**For this recipe, the R.I.P. cupcake kit was purchased at CVS Pharmacy® in Los Angeles.
Text and Photograph ©2014 Nancy DeLucia Real