By Claire
January 23rd, 2015

In the spirit of starting fresh, and looking towards Spring, I decided to do a little light baking last weekend.  I was craving something very un-holiday-ish… anyone else feeling weighed down by rich chocolatey sweets and just flat out decadence?

Carrot Cake, one of my all time favorites immediately came to mind.  I love the addition of grated vegetables in baked goods as it adds substance but doesn’t dry out a cake or a bread.  Of course, you can’t have Carrot Cake without that classic cream cheese frosting… totally negating any hint of healthy-ness, but just so tasty it’s worth it.  I found theses pretty floral paper cupcake holders, which are perfect for Spring, and got to baking!



For 12 cupcakes you will need…


1 cup of flour – I prefer to use cake flour…makes for a better consistency

3/4 cup of sugar

1 teaspoon of cinnamon

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/4 teaspoon of salt

1 1/2 cups of carrots grated

2/3 cup of vegetable oil

2 eggs beaten

Set oven to 350. Combine flour, sugar, cinnamon, salt, baking soda and powder. Separately in a larger bowl, combine the carrots and oil. Slowly add flour mixture until just mixed. Add the eggs, and stir lightly. Prep your muffin liners in the cupcake pan, and fill each one about 2/3 of the way up with batter. Bake for 12-15 minutes, until golden brown and springy to the touch. Let cool, and then frost as directed below.


For the Cream Cheese Frosting you will need…


4 ounces of cream cheese

4 tablespoons of butter

2 cups of powdered sugar

1 teaspoon of vanilla

Blend the cream cheese, butter, and vanilla until nice and smooth. Slowly beat in the powdered sugar, and then top your cupcake.  For a slight variation, I sometimes add 1/2 a teaspoon of orange zest, and 2-3 tablespoons of fresh orange juice.  This adds a brightness of flavor, perfect for beating off those Winter blues!



Image by Kettlewerks



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