Saturday, April 9, 2011

Carrot Cupcakes with Cream Cheese Frosting

Pretty and delicious.


I did not get to try one of these cupcakes and I wish I did. I made exactly 12 for a co-workers birthday and then gave half to Zack to take to work. The night I made these cupcakes I also made coconut cupcakes (to be posted soon) and I knew if I took more than a dozen cupcakes in they all would not get eaten. So I took six Carrot Cupcakes and six Coconut Cupcakes to work. The team I work with is not that large and is filled predominately with woman who watch what they eat. Zack works with a much larger team and they apparently will eat anything :) Since I only brought in six of these, they went fast and I did not get to taste one. I hear they were delicious.

I chose not to put raisins in them because I honestly think that is gross. Don't get me wrong, I love raisins on their own or in trail mix, but I personally think they have no place in baked goods. Next time I am going to put golden raisins in half the cupcakes because I know that not everybody is a raisin hater like me. I also chose not to put nuts in the cupcakes because I really don't want them in my cake either. I did roll the edges in chopped toasted pecans which was a nice touch. I will definitely be making these again and I think they would be a great addition to the Easter table. Bunnies love carrots after all.

Carrot Cupcakes with Cream Cheese Frosting
recipe from Baked Perfection

makes 12 Cupcakes

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 cup brown sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 3/4 cups grated carrots
3/4 cup golden raisins (optional)
3/4 cup chopped walnuts or pecans (optional)


Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl sift together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated carrots, raisins, and walnuts. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

Cream Cheese Frosting
recipe by Baked Perfection

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth.