Carrot Cupcake Recipe
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 ½ 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)
½ cup (55 grams) pecans or walnuts, coarsely chopped - Please remember about nut allergies
1 cup (100 grams) raisins or currants
Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of
oven. Place paper liners in 20 muffin cups.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
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.
Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal
spatula spread cream cheese frosting on top of each cupcake. Cover and refrigerate the
cupcakes until serving time.
Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese
until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and
smooth. Beat in the vanilla extract.
Makes 20 cupcakes.
Mom, Melanie
Anastasia Wladyczak swimmer in AG2