Sunday, April 8, 2012

Carrot Cake Cupcakes

For Easter this year, Chris and I decided to have some of our friends over for brunch. After planning the menu with the help of Jenny, I realized I was missing dessert! Since Chris is not a fan of coconut, I consulted the Sono Baking Company Cookbook for other recipes and found this one for Carrot Cake Cupcakes. It is was easy and delicious. Enjoy!


1 1/4 cups cake flour
3/4 teaspon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
1/4 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/3 cup golden raisins
8 ounces (about 3 medium) carrots, peeled and shredded
1/3 cup sour cream
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs

Cream Cheese Frosting

8 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temp
pinch of salt
3 cups confectioners' sugar
grated zest of 1 orange
2 teaspoons finely grated fresh ginger
12 carrot peels, approximately 3 inches in length

1. Preheat oven to 350 degrees and coat 12-cup muffin pain with nonstick cooking spray.

2. In a medium bowl, sift the flour with the baking soda, baking powder, salt, cinnamon and nutmeg. Stir in raisins.

3. In a large bowl, whisk grated carrots, sour cream, sugar, oil and eggs. Fold in the dry ingredients with a spatula until the flour is absorbed.

4. Place prepared muffin pan on a baking sheet and fill muffin tins.

5. Bake for 18 to 22 minutes rotating the sheet about 2/3s of the way through the baking time. Bake until the tops of the cupcakes spring back when touched and the cake tester comes out clean. Transfer the pan to a wire rack to cool for 10 minutes.

For the frosting: beat the cream cheese using the paddle attachment on a standing mixer, with the butter and salt until light and creamy, approximately 2 min. Add the sugar and beat for 1 minute. Beat in the grated zest and ginger. Lastly roll each carrot peel and place atop the cupcakes. Mmmmm

Bridget's Hints:
For shredding the carrots I used a grater as suggested, but after discussing this with several other people they suggested putting the carrots in a food processor. Genius! I substituted greek yogurt for the sour cream and the cupcakes were moist and fantastic. Finally, I have always had an issue with filling the muffin tins to high and they overflow. I have found that if you use a large cookie scooper it gives you just the right amount of batter and they turn out perfectly sized (making cleanup so much easier)!

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