Carrot (and So Much More!) Cupcakes

A stand-up carrot cake recipe is always a good thing to have in one’s repertoire, in my opinion. This recipe is stand-up. It’s flavorful without being over-done. It’s moist without being heavy or greasy. It’s loaded with fruit and, therefore, fiber (which must mean that it’s healthy-right?). And to top it off, it gets frosted with goat cheese. Yum!

What I will also point out is that this recipe is easier on the tongue than it is on the eyes. The cupcake is not necessarily what I would call gorgeous, but it is damn tasty. It holds its shape well, but the frosting on top is definitely what makes it look more appealing.

Cake Ingredients:

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

3/4 teaspoon salt

3 cups grated carrots

1 cup chopped walnuts

1 cup shredded, unsweetened coconut

1/2 cup moist, plump raisins*

2 cups sugar

1 cup safflower oil

4 large eggs

re-constituting raisins, chopped walnuts & coconut- oh my!

Directions:

  • Preheat the oven to 325 degrees and grease & flour your muffin tins
  • Whisk together the flour, baking powder, baking soda, cinnamon and salt

flour, leavening & spices

  • In another bowl stir together carrots, nuts, coconut and raisins (and/or dried cranberries, currants, cherries, etc.)
  • In a stand mixer beat together the sugar and oil until smooth
  • Add eggs one at a time
  • Add the flour mixture and don’t over-mix
  • Mix in the chunky ingredients

this is one chunky batter

  • Divide the batter among the muffin cups and bake for 25-35 minutes

be sure not to over-fill your tins

*Note: if your raisins are a bit on the dry side, re-hydrate them in a dish with some warm water (or rum, if you prefer) for 10 minutes before using

Frosting Ingredients:

6 oz cream cheese, at room temp

2 oz goat cheese, at room temp

1 stick butter at room temp

1 pound confectioner’s sugar

1 tablespoon fresh lemon juice

Directions:

  • In a stand mixer beat together the cream cheese, goat cheese and butter until smooth and creamy
  • Gradually add the sugar and beat until super-smooth
  • Beat in the lemon juice
  • Frost your cooled cupcakes

*Feel free to change the cream cheese/goat cheese ratio or omit one or the other altogether

You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.

Recipe adapted from this Dorie Greenspan cookbook.

carrot-cupcakes-ingredients

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