By CountryLiving
They
may taste like a decadent treat, but these cupcakes aren't just like
any other dessert — they still pack a nutritious punch from the sweet
carrots, omega 3-rich walnuts, and chewy raisins in the batter.
Recipe courtesy of Country Living reader Kelly Chilton.
Total Time:
Prep:
Level:
Moderate
Yield:
Makes 18 cupcakes.
Ingredients
Cupcakes:
- 1½ c. all-purpose flour
- ¾ c. granulated sugar
- ½ c. light-brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. allspice
- 2 large carrots
- ¾ c. golden raisins
- 1 c. finely chopped walnuts
- 2 large eggs
- ¾ c. vegetable oil
- ⅓ c. whole milk
- 1 tsp. vanilla
Ribbons:
- 1 large carrot
- 2 c. sugar
Frosting:
- 1 package cream cheese
- 4 tbsp. unsalted butter
- 2 c. confectioners' sugar
- 1 tsp. vanilla
- 3 tbsp. simple syrup (reserved from carrot ribbons)
Directions
- For cupcakes: Preheat oven to 350 degrees F. Line one 12-cup and one 6-cup muffin tin with paper liners and set aside. In a large bowl, combine dry ingredients — flour through allspice. Add grated carrots, raisins, and walnuts. In a medium bowl, whisk eggs, then oil, milk, and vanilla. Stir egg mixture into carrot mixture. Divide batter between prepared tins.
- Bake cupcakes, with rack set in the middle, until a toothpick inserted into center of cupcakes tests clean, about 15 minutes, rotating halfway through. Turn out cupcakes; transfer to a wire rack and let cool.
- For ribbons: Using a vegetable peeler, shave carrot into long ribbons. In a medium pot over medium-high heat, bring 1 cup water and sugar to a boil until sugar dissolves. Add carrot ribbons and simmer until translucent, about 10 minutes. Remove pot from heat and let ribbons steep in syrup for 30 minutes more. With a fork, transfer ribbons to parchment and let drain. Set aside 3 tablespoons simple syrup for frosting.
- For frosting: In a large bowl, using an electric mixer set on medium, beat cream cheese and butter together until light and fluffy, about 4 minutes. Add confectioners' sugar, vanilla, and reserved simple syrup and beat until frosting is silky, about 1 minute. Frost each cupcake and, using a toothpick, top each with a candied carrot ribbon, as shown.
