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

re-constituting raisins, chopped walnuts & coconut- oh my!

Directions:

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

flour, leavening & spices

  • 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

this is one chunky batter

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

be sure not to over-fill your tins

*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