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Carrot Cupcakes

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I’ve had a pretty mean craving for carrot cupcakes lately. What’s not to love? Dessert that counts as a vegetable! While scrounging in my fridge I came across a bag of baby carrots that I didn’t know existed. Clearly, this was a sign from the divine creator that I was meant to have carrot cupcakes! And kids, when God speaks, I listen. Usually.

This is a very versatile carrot cake recipe and you could do this as a 9×13, a layer cake, a bundt cake or just about anything else. I happen to like cupcakes so here we are. Having said that you’ll need to vary your baking time a bit if you want one of the other cakes. I love this cream cheese frosting recipe but if you go with a layer cake you’ll have to use a different recipe. This frosting is pretty loose, making it perfect for cupcakes or a 9×13 but not great for a layer cake. Another thing, don’t get lazy and use bagged carrot shreds, shred them yourself with a box grater or a food processor (second only to the Kitchen Aid Mixer, greatest invention EVER).

This recipe comes from my America’s Test Kitchen Family Cookbook which is the first place I go hunting for recipes. They are always spot-on and they have lots of little tips and tricks.

Carrot Cupcakes

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 pound carrots, shredded (if you use baby carrots you won’t have to peel them)
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 4 eggs
  • 1 1/2 cups vegetable oil

Preheat oven to 350 degrees. Prepare cupcake pans (recipe makes about 24). Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. Mix granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. While mixing, add oil in steady stream. Mix until light in color and emulsified, about 20 seconds. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pans and bake until toothpick comes out clean, about 30 minutes, rotating pan halfway through baking time. Cool cakes on wire racks before frosting (at least an hour).

Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon sour cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar

In food processor, process cream cheese, butter, sour cream, and vanilla until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and process until smooth, about 10 seconds.

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About Meg

I stress-bake, a lot. When I'm not doing that I'm an Episcopal priest, wife, and mom. Have a recipe that just might lower my blood pressure or at least make my house smell good? I'd love to try it!

3 responses »

  1. These look delicious! I’m salivating 🙂 will make some soon! But without eggs, as I’m a lacto-vegan!

    Reply
  2. Great recipe. I love the idea of adding nutmeg, cinnamon and cloves to give the carrot cake a bit more bite and can’t wait to try it out. What consistancy does the cream cheese frosting have? I was wondering whether it would be possible to pipe it on top of the cupcakes or not

    Reply

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