I was invited to a little Thanksgiving office party and I decided to bring something I had never tried before as the dessert. I don’t always do this…but when I do, I blog about it so that everyone knows that they ate something I had never eaten myself.
Why did I choose this recipe? Because I had a couple of super ripe bananas that were either going to go to the garbage or into a holiday dish.
In the spirit of the upcoming festival of food, I choose to give those bananas a chance in a challenge rather than a ride to the dumpster!
At the same time, I had a giant bag of baby carrots that I had been meaning to use to make carrot cake. I love me some carrot cake.
So I was faced with a dilemma. Banana or carrot cupcakes?
Plus I’ve developed a fascination for recipes that combine different food items.
So for these banana-carrot cupcakes, I needed:
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmet
- 1/2 tsp salt
- 2 eggs beaten
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 3 medium carrots (or…about 15 baby carrots?)
For the frosting:
- 3/4 cream cheese (that’s a whole box, I believe)
- 1 tsp vanilla
- 1 cup powdered sugar
This recipe also calls for maple syrup for the frosting, but all I had was Aunt Jemima syrup, and I didn’t think that would be the same, so I skipped the syrup altogether.
First things first, I had to get my ingredients ready, which meant shredding up those carrots and smashing those bananas. The bananas were super soft, so that was easy peasy. It’s the carrot-shredding that gets me. I hate shredding carrots. I love carrot cake so much that I would go through the agony of shredding those dumb carrots.
With pretty much every cake or muffin I’ve made before, I stuck with the “mix the wet ingredients then mix it with the dry ingredients” routine. It hasn’t failed me yet.
Cool tip I’ve learned from watching my roommate make muffins and cupcakes – use a little measuring cup, like a 3/4 cup one, to scoop into the paper cups. Why hadn’t I thought of that before? That makes cupcake baking so much easier.
While they sat in the oven for about 25 minutes, I used a hand mixer to mix the powdered sugar and cream cheese with a bit of vanilla. MMM that stuff is good.
Then I sprinkled a little cinnamon on top of the cream cheese frosting. Because sometimes I get Martha Stewart-y like that. And I had to make them cute to share at work.
I’ve learned that you have to wait until the cakes cool completely to peel the paper off, especially when you bake with banana. Because I wanted the cream cheese to firm for the next day, I stored these in the fridge, so they were served a little chilled. That didn’t matter at all. These things tasted really great. Bananas and carrots make a great flavor team, and the cinnamon and nutmeg are perfect scents and tastes for the fall. Good reviews all around.
Presentation: Looks good!
Edibility: Wait till it cools first!
Tastiness: How can you turn down anything sprinkled with cinnamon?
Rematch?: I’d say so!