Easter has come and gone, but that doesn’t mean we have to stop enjoying carrots. While browsing through the local farmers market I was overwhelmed with all of the fresh fruits and vegetables that everyone was selling. I love to support the local farming community and they often have the best fruit and vegetables around. This past visit, I picked up a couple of bunches of carrots. While carrots are not in season right now (yes, carrots have an on and off season, who knew) I did get a great bunch and I knew exactly what I was going to prepare with them. I was going to create the perfect charming carrot cake cupcakes.
This past weekend we spent away at our family hytta, and I wanted something I could get the kids to help me fix and we would all enjoy. What I love most about my carrot cake cupcakes is the amazing and moist flavor. The carrots, combined with a few of my special ingredients (which I share in the recipe below) create a spark in your mouth that will keep you wanting to come back for more.
Grab the kids a chair and let’s make some Carrot Cake Cupcakes.
- 1 1/2 C sugar
- 1 C oil
- 3 eggs
- 2 C flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 C shredded carrots
- 1 tsp nutmeg
- 1/4 C finely chopped pecans
- 1 C soft cream cheese
- 1/2 C Unsalted sweet cream butter softened
- 4 + C powdered sugar
- 4 TBSP heavy whipping cream
- 2 TBSP finely chopped pecans
- Preheat oven to 350 degrees.
- Line cupcake tin with paper liners
- Beat sugar, oil, and eggs in a large bowl on medium until well blended.
- Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
- Add carrots and pecans then stir to mix well.
- Scoop batter into the lined cupcake tins 2/3 s full.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.
- Cream the cream cheese, butter and powdered sugar until it looks light and creamy.
- If it doesn't cream add the heavy whipping cream.
- Test to see if the frosting can form and hold a stiff peak.
- If not add more powdered sugar 1/2 C at a time.
- Test to make sure that the frosting can make and hold a stiff peak.
- Scoop the frosting into a large pastry bag with a frosting tip.
- Twist open end of the pastry bag to push frosting to the tip.
- Frost cupcakes and top with chopped pecans
What is your favorite way to enjoy carrots?
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