I have made all 3 carrots from emeril's, bon appetit (without the glaze) and cooks illustrated cooks country cupcake version.
Every year I make a carrot cake for my coworkers birthday. I have been emeril's recipe twice and this year after tons of research, I made Bon appetit cake and cooks illustrated cooks country cupcake version.
I have learned that modifying carrot cake into cupcake requires different technique such as grating the carrots since the cook time is less so you don't want crunch carrots.
I cannot really recall emeril's results but it had a lot of butter yet is was dry. So, I tried the bon Appepit recipe since it uses shredded coconut as well, buttermilk and crushed pineapple. Here is a pic of it on my blog:http://redcherryontop.com/?p=419
but, it does use veg oil which I would rather not use. That is why I liked emeril's recipe on paper but he uses 3 sticks of butter and no buttermilk or any other dairy so maybe that is why it dry. He does use 4 eggs.
As for the cooks country carrot cupcake it was not sweet at all and not very memorable.
My question is how can I combine or tweak these into a good recipe? Perhaps I should just settle for veg oil or do half and half? Also, how would you add buttermilk to a emeril's recipe and modify the other ingredients. Here are the recipes
Emeril's carrot cake
3 sticks unsalted butter (* can I substitute some butter with oil?)
2 c sugar
2 c AP flour ( how much if using cake flour?)
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 large eggs
1 tsp vanilla
3 c grated carrots
Bon Apetit carrot cake
2c AP flour
2t baking soda
2t ground cinnamon
3 large eggs
3/4c vegetable oil
1t vanilla extract
2c coarsely grated peeled carrots
1/5c sweetened flaked coconut
1 8oz can crushed pinapple in juice
So, as you can see, looking back at emerils, it is quite simple but I think most of my coworkers like the addition of pineapple and even currants. By the way, I even made a white chocolate cream cheese and they like my usual cream cheese version. I want to try using melted white chocolate to cut down the powder sugar.