The Easter bunny eats carrots, so why don’t you just make carrot cake cupcakes for your Easter bunny or for your Easter dessert? These cupcakes have carrots in them, so you must feel a tad bit less guilty about eating cupcakes than usual. I mean you are just trying to get your daily intake of veggies, right?
This version of carrot cake does not include pineapple, coconut, or nuts, but I am sure they would make an excellent addition. However, in my opinion, it would just be too much going on for a small little cupcake, which is why I chose not to include it and keep these basic. These cupcakes are similar to a cake in that it is pretty dense, but so delicious. Of course they are topped with a delicious cream cheese frosting that should turn any carrot cake hater into a lover.
As far as cupcakes go, these were pretty easy to make. I found it very interesting that you made the batter in a food processor, but it made sense, emulsifying the oil. It was super easy and I already had the food processor out from shredding the carrots, so I didn’t have to dirty the KitchenAid mixer, just to dirty it again for the frosting. Basically, no washing the bowl out between cake and frosting, WIN!
Ingredients: For the Cupcakes: 2 1/2 cups of Flour 1 1/4 teaspoons of Baking Powder 1 teaspoon of Baking Soda 1 1/4 teaspoons of Cinnamon, ground 1/2 teaspoon of Nutmeg, ground 1/8 teaspoon of Cloves, ground 1/2 teaspoon of Salt 1 lb. of Carrots, grated, 6-7 medium, about 3 cups 1 1/2 cups of Sugar 1/2 cup of Light Brown Sugar, packed 4 Eggs, large 1 1/2 cups of Vegetable Oil For the Frosting: 12 oz. of Cream Cheese, not softened 7 1/2 tablespoons of Butter, unsalted, at room temperature 1 tablespoon of Vanilla Extract 3 3/4 cups of Confectioner's Sugar, sifted
First, pre-heat your oven to 350 degrees. Spray your cupcake pans with non-stick cooking spray and line with cupcake liners, spray them with non-stick cooking spray.
Now, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Next, shred your carrots in a food processor with the shredding disc. Add the carrots to the dry ingredients and wipe out the bowl. Add the sugar, light brown sugar, and eggs to the food processor bowl; pulse until frothy and well combined. Pour the oil through the feeding tube while running the processor; process for about 20 seconds. Transfer the mixture to a large mixing bowl, pour the dry ingredient/carrot mixture into the wet mixture and hand-mix until it is well-combined and there are no flour streaks.
Fill the cupcake liners 2/3 of the way full. Bake for 20-24 minutes, until an inserted toothpick comes out clean. Let the cupcakes cool.
When the cupcakes have cooled, mix the cream cheese and butter together until on medium-high speed until well combined and smooth. Stir in the vanilla. Add the confectioner’s sugar in gradually on low speed, when it has all been added, increase the speed and beat until smooth. Frost the cupcakes as desired.
Store in an air-tight container.
The Barbee Housewife