Carrot Cake Cupcakes

Have I mentioned before that I LOVE Carrot Cake?  If my previous posts for Carrot Cake Smoothie and Carrot Cake Oatmeal Bites did not convince you then these cupcakes absolutely will.

These are the moistest most delicious cupcakes and when you top them off with a decadent cream cheese frosting IRRESISTIBLE!  They have the perfect hint of cinnamon not to mention crunch from walnuts and carrots.

Now truth be told I was not always a carrot cake lover.  I mean veggies in baked goods, not a combo I was in favor of.  But a few years back my Aunt Jane made the best Carrot Cake ever to celebrate the life of my dad as that was his favorite dessert.  Ever since that first bite I was a convert and had to recreate that amazing cake.  Yes, I now enjoy baked goodies that involve vegetables.

Now I decided to get all fancy pants and make white chocolate carrots to place on top of these little gems for Easter brunch, but they are certainly not needed.  So please do not think you have to run out and go through this process, these cupcakes are delicious without them!  If you do decide to make the little carrots, I bought the mold from JoAnne’s and used melting chocolate that I tinted with food coloring.

 

Cake Ingredients:

• 1 ½ Cups granulated sugar
• 1 Cup vegetable oil
• 3 Eggs
• 2 Cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• ½ teaspoon salt
• 3 Cups shredded carrots (5 medium)
• 1 Cup coarsely chopped walnuts

 

Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• ¼ Cup butter, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 Cups powdered sugar
• Nutmeg, if desired
• 1/2 Cup Crushed Walnuts

Directions:

Heat oven to 350°F and line your cupcake pan with liners.

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into cupcake pan.

Scoop into prepared tins no higher than ¾ full.  Bake 18-20 minutes or until a toothpick inserted in the center comes back clean.

Cool completely, about 1 hour before frosting.

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost the cupcakes and sprinkle nutmeg on frosted cake, if desired.

Roll edge of cupcake in finely chopped walnuts.

Store in refrigerator.

Adapted from American Heritage Cooking