Ah, carrot cake… Is there anything better? All you people with your red velvet and cheesecake obsessions need to take this dollar I’m holding down to the corner and buy yourself a clue. But then, if you make a cake you have this behemoth darkening your fridge. The solution? Well, it’s me so I think the solution is always found in a cupcake pan.
For the cupcakes….
- 2/3 cup grapeseed oil
- 1 1/2 cups grated carrots
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, beaten
For the not-too-sweet frosting ….
- 4 ounces cream cheese
- 4 tablespoons butter
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- Wash and skin the carrots. Grab a cheese grater and put on a good audio book while you grate the carrots. If you have one of them fancy food processors, you can use that and save time. I like to save to save space, thus the audio book.
- Pre-heat the oven to 350 degrees.
- Once the carrots are grated, combine them in a small bowl with the oil.
- In a large bowl, combine all the dry ingredients. Make sure you don’t add the eggs.
- Now, with the dry ingredients mixed, fold in the carrot-oil mixture and take care not to mix it much. You want the batter folded, not mixed.
- Beat the eggs separately and then fold those in, too. Stir the eggs into the batter just a little, 10-15 swipes of your spatula.
- Line a 12-cup muffin pan with cupcake liners and then, using an ice cream scoop, divide the batter evenly among the muffin cups.
- Bake for 13 minutes or so. They should be spongy on top and a golden-brown color.
- Once baked, allow the muffins to cool.
- Mix your frosting ingredients in a medium-sized bowl and beat at medium speed with a hand-mixer, until light and smooth.
Note: If you cream cheese is a sticky mess in your mixing blades, turn the speed up and rove around the edges of the bowl. The speed will free the mixture from your blades and get it nice and smooth.
- Using a rubber spatula, transfer the frosting into a plastic sandwich bag and snip off one edge. Pipe the frosting onto the cupcakes and lightly dust with nutmeg.
- Hand off the mixing blades to your clean up crew, as available.
Serve at room temperature, or you can refrigerate them for a few minutes if you want the frosting to be a little firm.
Be prepared to make these often, as they are seriously delicious. I don’t have a big sweet tooth, and thus I modified the original recipe I found at Pinch of Yum to be a more balanced and mildly sweet cupcake. I finally had a proper dessert that kept me coming back for more. If you do like really sweet stuff, just up the powdered sugar in the frosting to 2 cups and call your dentist.