Carrot (and so much more!) cupcakes

A stand-up carrot cake recipe is always a good thing to have in one’s repertoire, in my opinion.  This recipe is stand-up.  It’s flavorful without being over-done.  It’s moist without being heavy or greasy.  It’s loaded with fruits and, therefore, fiber (which must mean that it’s healthy-right?).  And to top it off, it gets frosted with goat cheese.  Yum!
What I will also point out is that this recipe is easier on the tongue than it is on the eyes.  The cupcake is not necessarily what I would call gorgeous, but it is damn tasty.  It holds its shape well, but the frosting on top is definitely what makes it look more appealing.
Cake Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
¾ teaspoon salt
3 cups grated carrots
1 cup chopped walnuts
1 cup shredded, unsweetened coconut
½ cup moist, plump raisins*
2 cups sugar
1 cup safflower oil
4 large eggs

Directions:

• Preheat the oven to 325 degrees and grease & flour your muffin tins
• Whisk together the flour, baking powder, baking soda, cinnamon and salt

• In another bowl stir together carrots, nuts, coconut and raisins (and/or dried cranberries, currants, cherries, etc.)
• In a stand mixer beat together the sugar and oil until smooth
• Add eggs one at a time
• Add the flour mixture and don’t over-mix
• Mix in the chunky ingredients

• Divide the batter among the muffin cups and bake for 25-35 minutes

*Note: if your raisins are a bit on the dry side, re-hydrate them in a dish with some warm water (or rum, if you prefer) for 10 minutes before using
Frosting Ingredients:
6 oz cream cheese, at room temp
2 oz goat cheese, at room temp
1 stick butter at room temp
1 pound confectioner’s sugar
1 tablespoon fresh lemon juice
Directions:

• In a stand mixer beat together the cream cheese, goat cheese and butter until smooth and creamy
• Gradually add the sugar and beat until super-smooth
• Beat in the lemon juice
• Frost your cooled cupcakes

*Feel free to change the cream cheese/goat cheese ratio or omit one or the other altogether
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest
J
Recipe adapted from this cookbook authored by Dorie Greenspan