Tuesday, August 2, 2011

Joy of Baking's Carrot Cupcake Recipe

This recipe is so good that I honestly don't think the cupcakes need frosting. However, if you would like to top this yummy treats, check out Joy of Baking's website for the recipe.

  • 2 cups (260 grams) all-purpose flour  
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon salt  
  • 1 1/2 teaspoons ground cinnamon  
  • 4 large eggs  
  • 1 cup (200 grams) granulated white sugar  
  • 1 cup (240 ml) safflower, corn, or canola oil  
  • 2 cups (210 grams) finely grated raw carrots  
  • 1 cup grated apple (approximately 2 large) 
  • 1/2 cup (55 grams) pecans or walnuts, coarsely chopped
  1. In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. 
  2. In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  
  3. Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.
Makes 20 cupcakes

1 comment:

Christina's World of Cooking and Baking said...

I didn't frost a batch of these and took them to KC's fabulous daycare workers. They loved them, thought they were muffins and ate them for breakfast. They were a huge hit!