Matt & I were talking about what to do with the big bag of carrots we got in our last CSA box. We ran through the side dish options and salad options when Matt brought up carrot cake. Of course, why hadn't we been eating carrot cake for the last two weeks?! So, that became this week's cupcake flavor.
The cupcake recipe has all the classic carrot cake flavors, cinnamon, clove, allspice, nutmeg. It made a cake that was on the lighter side & not heavy like some carrot cakes can be. We prefer not to have nuts in ours but, if you like them, add some chopped walnuts to the batter or just on top. Matt likes golden raisins in his so I added some to these, it is completely optional & I actually think I might prefer the cupcake without them just as a textural thing.
I wanted something a little lighter than the usual cream cheese frosting for these. Typically, cream cheese frosting is butter whipped with cream cheese but for this version I folded in whipped cream instead. Oh, the frosting came out heavenly. It still has the tartness you want from a cream cheese frosting but the fluffiness of whipped cream. Matt was afraid it would start to melt over time in the fridge (like whipped cream does) but after overnight it had actually firmed up slightly instead of falling.
This is really such a delicious change from some the sweeter cupcakes we have most weeks. It really reminded me how much I love carrot cake.
1/2 c + 2 T all-purpose flour
1/2 c sugar
3/4 t baking soda
1/2 t baking powder
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t salt
1/3 c vegetable oil
2 large eggs
3/4 c carrot, finely grated
1/2 c golden raisins (optional)
Preheat oven to 350 F. Prepare 8 muffin tins by either greasing them or using cupcake papers.
In a medium size bowl mix together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice & salt. Stir in oil & eggs until mixed well. Fold in carrot & raisins.
Divide evenly among the muffin tins. Bake for 18 minutes or until golden brown & a toothpick inserted into the center comes out clean.
Cool completely on a rack before frosting.
Makes 8 cupcakes
Fluffiest Cream Cheese Frosting
3 oz cream cheese, slightly softened
1/3 c sugar
pinch of salt
1/4 t vanilla
1/2 c heavy cream
In a medium bowl beat the cream cheese, sugar, salt & vanilla until smooth & not grainy from the sugar, about 3 - 5 minutes.
In a small bowl, beat the cream until stiff peak form. Fold 1/3 of the cream into the cream cheese mixture. Once incorporated, fold the remaining cream in.
Makes enough to frost 8 - 10 cupcakes