Carrot Cupcakes with Cream Cheese Frosting

Kitty FloridoJuly 9, 2010

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Something I’ve always wanted to try was Carrot Cupcakes made with both baby and regular carrots. Also, while grocery shopping, I remembered that I wanted to get some All Spice. We don’t get that in Guatemala, or if we get to find some it’s a bit pricey… I grabbed that. I browsed online for quite a while, and found this amazing recipe by Garrett McCord from Vanilla Garlic, featured on Simply Recipes. This has to be the best Carrot Cupcake recipe I’ve made. I made a few changes, since I had the baby carrots and instead of cardamom I used All Spice. Trust me, you won’t regret it!

Kitty

Carrot Cupcakes

Adapted from Simply Recipes
Makes 24 cupcakes

Ingredients:
½ pound carrots
½ pound baby carrots
3 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
2 cups sugar
1 cup vegetable oil
1 tablespoon orange, zest
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon, ground
¼ teaspoon all spice

Directions:

Preheat the oven to 350ºF. Line up paper liners on cupcakes.
Rinse the carrots and peel the rough skins off, then grate the carrots.
Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
In another bowl sift together the flour, baking soda, baking powder, salt, all spice, and cinnamon.
Fold the flour mixture into the carrot mixture, being sure not to over mix.
Scoop into cupcake papers about ¾ full and bake for 20 minutes.
Allow cupcakes to cool for 5 minutes before taking them out of the cupcake tin and allowing them to fully cool on a wire rack.

Cream Cheese Frosting

Instructions:
½ cup unsalted butter, softened
8 oz. cream cheese
2 cups confectioner’s sugar
½ teaspoon vanilla extract

Directions:

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix.
Add vanilla and mix. Spread onto cooled cupcakes or cake