Early February was National Carrot Cake Day and I was then rooted. With today’s International Carrot Day, I’m rooted even more deeply.
Before I post the inevitable pictures of carrot cupcakes, let’s consider the essential ingredient.
It was so satisfying to begin my home baking education last fall by experimenting with a carrot cake. I followed the Sprinkles recipe for vegan carrot cake, which calls for a full pound of grated carrots.
The carrots starred in this phenomenal cake that I tested a few times before finalizing. Here’s a single piece from my test runs.
At the time of this baking exercise, I was rooted to my food studies and thankful to learn. If I was rooted then, I’m now rooted even more deeply.
This commitment might entail a carrot cupcake 2,400 miles away in San Francisco.
Back on my home turf, I bunny hopped far and wide to research carrot cupcakes at Sprinkles, Georgetown Cupcake, Baked & Wired and Red Velvet Cupcakery.
I’m so grateful for a job that involves cupcakes and sometimes grated carrots.
Andrea Adleman | Cupcakologist 