I always enjoy slicing into a delicious, fragrant loaf of carrot cake warm from the oven or served layered with classic cream cheese frosting. However, this recipe puts tradition aside by offering carrot cake as either frosted cupcakes or non-frosted muffins. Both are guaranteed winners!
This recipe can be found in Kitchen Life: Real Food for Real Families-Even Yours (Hyperion).
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Serves 12
Cupcakes/Muffins
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup granulated sugar
¾ cup packed light or dark brown sugar
¾ cup vegetable or sunflower oil
1/3 cup applesauce
3 large eggs
1 ½ cups coarsely grated carrot (use the large holes on a box grater)
½ cup raisins
½ cup coarsely chopped walnuts
Cupcake liners
Cream Cheese Frosting for Cupcakes
One 3-ounce package cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1 teaspoon fresh lemon juice
¼ teaspoon vanilla extract
1 ½ cups confectioners' sugar, sifted
½ cup coarsely chopped walnuts
To make the cupcakes/muffins, position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat twelve 2 ¾ x 1 ½-inch muffin cups (preferably nonstick) with vegetable oil spray. Place paper cupcake liners in the cups.
Stir flour, cinnamon, baking soda, and salt together in a medium bowl. Mix the granulated and brown sugars, eggs, oil, and applesauce in a medium bowl with an electric mixer on medium speed until combined, about 1 minute. Reduce the mixer speed to low. Mix in the flour and then the carrot, raisins, and walnuts. Fill the muffin cups almost full with the batter. (An ice cream scoop works well.)
Bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Cool the cupcakes for 5 minutes. Remove from the muffin cups, transfer to a wire rack, and cool completely.
To make the icing for cupcakes, beat the cream cheese, butter, lemon juice, and vanilla with an electric mixer on high speed until well combined. Reduce the mixer speed to low. Gradually, add the confectioners' sugar to make a smooth icing.
Spread the icing over the cupcakes. Sprinkle the cupcakes with the chopped walnuts, pressing the walnuts gently into the icing so they adhere. (The cupcakes can be prepared 1 day ahead, covered, and stored at room temperature.)
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