50 States of Cupcakes 1/50:

Oklahoma Carrot Cake and a Baker’s Dozen Facts About the “Sooner State”

Oklahoma Carrot Cake with Brown Butter Caramelized White Chocolate Cream Cheese Buttercream

adapted from BakeWise, by Shirley O. Corriher
Spicy carrot cake meets salty, caramel-y buttercream. This is a cupcake for adults.
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 24 cupcakes

Equipment

  • Stand Mixer or Hand Mixer
  • Piping Bag with Round Plain Tip
  • Kitchen Scale (optional but HIGHLY RECOMMEND FOR ALL YOUR BAKING!)

Ingredients
  

Carrot Cake:

  • 2 ⅓ cups spooned and leveled self-rising flour (10.2 oz/291 g)
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1 Tbsp orange zest, finely grated
  • 3 large eggs
  • 2 egg yolks
  • 2 cups light or dark brown sugar, packed (15.4 oz/437 g)
  • 1 cup canola oil
  • 1 tsp pure vanilla extract
  • 1/4 cup fresh orange juice
  • 3 cups carrots, peeled and finely grated (about 6 carrots/11.6 oz/329 g)

Brown Butter Caramelized White Chocolate Buttercream

  • 1/2 lb unsalted butter (1 cup or 2 sticks)
  • 1 lb cream cheese, full fat (2 pkgs, strong preference for Philadelphia brand)
  • 1 lb white chocolate, fine quality (I like Valrhona or Callebaut)
  • 2 tsp pure vanilla extract

Instructions
 

Make the Caramelized White Chocolate

  • I don't think I can do better than the venerable Dave Lebovitz when it comes to explaining how to caramelize white chocolate so I am simply going to send you to his recipe here: https://www.davidlebovitz.com/caramelized-white-chocolate/ You'll see that he uses 12 oz instead of 16 oz chocolate but this doesn't matter. Just follow the directions and expect the process to take a bit longer.
  • My advice is remember to use a high quality chocolate with a high cocoa butter content. Use a lower cocoa butter content and you run the risk of crumbly, chalky chocolate, as David mentions. Also, make sure to stir it every 10 minutes and keep the oven temperature to 250°F--this isn't a process to speed up! Just start this process first and continue to prepare your other ingredients in between stirring sessions. Lastly, if it's a bit lumpy and you need to smooth it out with the immersion blender or hand mixer, do it while the chocolate is still warm. It's much easier.
  • Once the chocolate is caramelized and smooth, allow it to cool, covered, on the counter, while you work on the cupcakes. You want it to still be liquid for the buttercream but not too warm or it will melt the cream cheese and butter.

Make the Brown Butter

  • In a small saucepan, melt the 1/2 lb of butter over medium heat. The butter will sputter and foam. Keep a close eye on it. As it begins to brown, carefully stir it with a wood spoon to scrape all the brown bits from the bottom of the pan. When the butter is a golden brown, remove it from heat. It will continue to cook and become a darker brown. Scrape the pan a few more times to make sure the brown bits don't stick to the bottom. Let the butter cool to room temperature, then scrape it into a plastic container, cover, and put in the fridge. (You will use this for your buttercream later.)

Make the Cupcakes

  • Pull the cream cheese out of the fridge and allow it to come to room temperature while you work.
  • Arrange a rack in the lower third of the oven and preheat the oven to 350 F°.
  • Line (2) standard size 12-cup muffin tins with cupcake wrappers.
  • In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, and orange zest until well combined.
  • In a medium bowl, whisk together the whole eggs, egg yolks, and brown sugar. Stir in the oil, vanilla, and orange juice.  Make a hole in the center of the flour mixture and add the egg mixture in a little at a time by hand, taking care not to mix too much--you do not want to develop the gluten in the flour as that will make a tough cake. Fold in the carrots.
  • Distribute the cake batter evenly among the 24 muffin cups. I recommend using a 1/4 cup measure or an equivalent ice cream scoop for each cup and then going back with a spoon to add more, if needed.
  • Bake the cupcakes, one tin at a time, for 15-20 minutes, then check. You want a cake that is light golden and springs back to the touch. A toothpick inserted should come out with a a few crumbs struck to it. Continue baking for 2 minute intervals until they're done. Allow them to cool on a rack before removing from the muffin tin.

Make the Buttercream

  • While the cupcakes are baking, scrape the room temperature cream cheese into the bowl of your stand mixer and use the paddle attachment to slowly beat the cheese until it's completely smooth. Be sure to scrape down the sides of the bowl. This shouldn't take more than 5 minutes with room temperature cream cheese. While you're doing this, pull your brown butter out of the fridge so it can warm up a bit. You want it to remain firm but not be super cold or it will be hard to incorporate into the buttercream.
  • Make sure your caramelized white chocolate is still liquid. If it isn't, put it in the microwave and nuke for 10 second intervals, stirring each time, just until it's completely melted.
  • With the mixer on low, slowly drizzle the chocolate into the cream cheese. Once it's all in, turn off the mixer, scrape down the bowl, and then turn the mixer to medium and whip until creamy and homogenous.
  • With the mixer on low again, begin adding the brown butter, spoonful by spoonful. Make sure to add all those yummy brown bits! (Melted and re-solidified butter has a weird texture, don't be concerned, it's main use is for flavor at this point, not creaminess. The cream cheese will supply all the creaminess that you need.)
  • Once the mixture is fluffy and well incorporated, add your vanilla. You may want to add a pinch of salt as well, totally up to you!
  • This is a lovely buttercream for piping on cupcakes, it's so smooth and creamy and creates perfect mounds of frosting. I like to use a plain tip to keep the cupcakes simple and rustic but a star tip would work just as well.
  • I also added some candied carrot slices for color. These are very simple to make: Heat 1 cup sugar and 1 cup water in a small saucepan until the sugar is dissolved and the resulting syrup is simmering. Add 1/4 cup of thinly sliced carrot slices to the syrup and allow them to simmer for 30 minutes. Drain the slices and dry in one layer on a sheet pan. You'll notice the edges of the carrots will start to ruffle as they dry, and resemble little flowers. Save the leftover carrot syrup to sweeten your next cocktail!

Notes

Carrot cake feels American to me because it’s rustic and simple to put together.  It’s a dense cake loaded with spices and shredded carrots that make it extra moist.  Some like raisins and chopped pecans or walnuts in their carrot cake but I do not.  I reject raisins in every context.  Can’t explain it.  Every few years I try again and…nope.  And while I love nuts in cookies I feel they interrupt the texture of cake instead of enhancing it.  One woman’s opinion. 
The spiciness and heartiness of carrot cake makes it a perfect foil for a thick cream cheese buttercream, which may be America’s unofficial favorite frosting?  In this case, I tweaked the classic cream cheese with brown butter and caramelized white chocolate to create an umami icing that you’ll want to eat by the spoonful.  I’m not sure kids would be into this frosting, it’s not very sweet, but so far, adults seem to love it! 
Keyword American, American Cake, brown butter, caramelized white chocolate, carrot, carrot cake, cream cheese, cupcake, oklahoma, rustic desserts

Welcome, Friends!  This is the inaugural post in a series of 50 posts, with 50 cupcake recipes, one for each of our 50 United States of America.  No going back now!

Why begin this project?  Well, as we are all aware, these are strange times.  There is so much troubling America right now—COVID-19, racism and injustice, a shaky economy, an even shakier political system.  We’ve got immigration issues, healthcare issues, climate issues, poverty issues, educational funding issues, many more issues than I can think of at the moment.  Most of these aren’t new, all of them matter, and we seem far away from solving any of them.

On top of this, I feel disconnected.  Not COVID disconnected–although that is real.  It’s more a feeling of being out of touch.  It’s as though there are 5 different Americas and I’m a part of 1 America and I don’t really understand what’s going on in the other 4.  I don’t know enough about what other folks are facing, what they’re hoping for, what they need.  I don’t understand what makes them feel safe.  And I want to understand—even if I don’t always agree.  So maybe this silly little project is a way into that.  Maybe digging into the history and culture of each state will lead to a better appreciation for where we’re all coming from.  And from there, I guess we’ll see?

I’m not a sociologist or historian or writer.  I don’t have endless hours to go down research rabbit holes and write essays capturing the essence of each state.  Even if I had the time, I wouldn’t be able to do a single state justice.  So instead, I will be offering lists of A Baker’s Dozen Facts.  The lists will not be exhaustive.  I’ll spend a few hours reading up on each state, then share 13 facts that I find compelling.  Many will include links to further information so you can go down your own research rabbit hole and learn as much as you want.  If this sounds interesting to you, keep reading!

Oklahoma Carrot Cake

I must admit, I can’t remember why I chose carrot cake to represent Oklahoma.  If I were going by popular Okie desserts, I should have created a Fried Pie Cupcake or a Pecan Pie Cupcake.  Oklahoma isn’t even a leading U.S. producer of carrots, for heaven’s sake.

Maybe it was an unconscious thing.  I always think of my Gram, who grew up on a farm, reminiscing about pulling fresh carrots out of the soil with barely a dusting off before chomping them right down.  I strongly associate carrots with home farms and fertile earth and simple living, which were my imaginings about Oklahoma life.  Superficial imaginings, for sure, but it turns out that a fair amount of Oklahoma’s history revolves around it’s relationship with the earth…competing for it (The Land Run of 1889), stealing it (Native American land allotment legislation), struggling to glean a living from it (the Dust Bowl years and the Great Depression).  It’s a complicated history and one worth exploring.  Let’s take a look:

A Baker’s Dozen Facts About Oklahoma

  1. Oklahoma became the 46th state admitted to the Union on November 16, 1907. 
  2. Oklahoma derived it’s name from the Choctaw words “okla” and “humma,” which apparently means “red people.”  It was coined by Allen Wright, ordained Presbyterian minister and Principal Chief of the Choctaw Republic 1866-70.
  3. Oklahoma earned it’s nickname as the Sooner State after the Land Run of 1889, in which prospective homesteaders had the opportunity to claim a tract of land on a first come, first served basis, beginning on April 22, 1889.  Some folks decided to sneak out sooner, ahead of the official start time, and pretended to claim their land once the competition had officially begun.   
  4. The Indian Removal Act of 1830 allowed the United States government to forcibly remove Native Americans from their ancestral lands and relocate them west of the Mississippi to Indian Territory, which is present day Oklahoma.  The harsh journey resulted in several thousand Native American deaths and became know as The Trail of Tears. There’s a documentary on Amazon Prime if you want to learn more.  I haven’t watched it yet.
  5. The Dawes Act of 1887 and Curtis Act of 1898 required that Native American communal lands be broken up and allotted to individual tribal members at a maximum of 160 acres per person or family. After the allotments were made, all remaining lands were considered surplus and sold to white people.  These allotments blatantly violated previous treaties and removed 90 million acres of land from Native American ownership. It was these Acts that paved the way for hundreds of thousands of white people to settle in Oklahoma via the Land Rush of 1889, propelling Oklahoma to eventual statehood in 1907.  Read Bury My Heart at Wounded Knee by Dee Brown or watch the television movie to learn more.  Disclaimer: I haven’t read or watched either of these either.
  6. Oklahoma has over 200 manmade lakes, more than any other state.  The creation of these reservoirs has allowed Oklahoma to control and conserve it’s water in seasons of flood and drought, use hydroelectric power, recreate, and fish.  
  7. The Tulsa Race Massacre of May 31- June 1, 1921.  Considered one of the most horrific examples of racial violence in US history, the massacre resulted in an estimated 75-300 deaths and the wholesale destruction of the Greenwood neighborhood of Tulsa, Oklahoma, known as Black Wall Street, the richest African American community in America at the time.  Nearly 10,000 people were left homeless and no restitution has ever been made to the survivors or descendants of the survivors in the 99 years since.  I highly recommend watching the HBO series, The Watchmen, for a dramatization of this event and then following it up with one of several books on the subject.  I plan to start with Black Wall Street: From Riot to Renaissance in Tulsa’s Historic Greenwood District by Hannibal B. Johnson.
  8. Oklahoma is first in tornado warnings, parking meters, and grocery carts. 
  9. In 2016, the incarceration rate in Oklahoma was the highest in the nation with 1,079 per every 100,000 people imprisoned.  At that time, African Americans comprised 7% of the Oklahoma population but 26% of it’s incarcerated persons.  Thankfully, the state has started to bring down it’s numbers in the years since.  You can read about that here
  10. In it’s heyday, Route 66 ran 2,448 miles from Chicago to Los Angeles County. 432 miles of the iconic highway ran right through Oklahoma.  Sections of Route 66 traced the Trail of Tears and it was the road that most followed out west in search of new opportunities when the Dust Bowl years of drought and Depression set in.  Route 66 is no longer an official US highway but much of it is still intact.  If you ever get the chance to check it out, take this book with you.
  11. Read Killers of the Flower Moon, by David Grann, to learn about the 1910-1930 wave of murders of the wealthy Osage people of Osage County, Oklahoma. When oil was discovered on Osage land, white opportunists swept into the County, intent on separating the Osage people from their wealth.  Many of the murders have yet to be solved.
  12. Oklahoma is the unofficial home of the Fried Pie. If you’re ever in Oklahoma, you should go here to get them.
  13. Approximately 4 million people live in Oklahoma today. As of 2019, racial demographic estimates are 74% white, 11.1% Hispanic, 9.4% Native American, 7.8% Black .