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Carrot Cupcakes

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.

            
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)
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Cake Magazine: Carrot Cupcakes
Carrot Cupcakes
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.
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