Comments on: Fan-Friggin-Tastic Carrot Cake Spice Cupcakes

By: tsorningold

tsorningold — Wed, 27 Oct 2010 17:40:08 +0000

I usually make the cupcakes the day before… and then frost them that morning. With the creme cheese frosting I keep them in the fridge until about an hour before I serve them.

Too long in the fridge and your cake can dry out a bit and the frosting tastes so much better at room temp.

Hope this helps!

~Kelly

By: tkehle

tkehle — Thu, 30 Sep 2010 20:21:57 +0000

Quick question:
How do you store these? I’d like to make them to take them to an outdoor party. If I make them earlier in the day, should I refridgerate due to the butter and cream cheese in the frosting or is room temp ok?
Thanks for any advice!

By: supernovaspy

supernovaspy — Mon, 13 Sep 2010 18:53:25 +0000

HOLY GOODNESS.

I made these this morning, saw the recipe and ran right out to get the stuff. Let me tell you, this is no ordinary carrot cake. This ain’t for no sissy’s. This cake is moist, warm and spicy, sweet, and is topped off with the most decadent cream cheese frosting that’ll ever pass your lips. The crystalized ginger was a nice added flavor/texture to the cupcake as well as the ginger cookies. I’ve had a love affair with these ginger thin cookies for years now and I was so excited to see someone incorporate one into a recipe for another favorite thing of mine… cupcakes.

Don’t wait to make this. Go get the stuff now. Make them for your kids/husband/mother in law and you will have an adoring family on your hands.

By: tsorningold

tsorningold — Mon, 13 Sep 2010 01:23:59 +0000

I just measured out a pound of shredded carrots and it was just over two cups. When in doubt I would round up because depending on how thick or thinly you shread your carrots they will fill up the measuring cups differently.

good look! hope they turn out!

By: ecourtney

ecourtney — Sun, 12 Sep 2010 21:05:22 +0000

About how many cups of shredded carrots is this? 2cups maybe?