For Easter (or Any Spring Occasion): Carrot Cake Cupcakes

For Easter dessert this year, my niece is making brownies and to make sure we have the “Easter Food Groups” represented, I said I’d cover carrot cake. My son (who HATES carrots) told me several times while I looked at different carrot cake recipes that he hopes these don’t TASTE like carrots, and that he plans to eat the brownies. BUT – I’m a fan of carrot cake and snuck one for test tasting purposes (one of the reasons I much prefer cupcakes to a full size cake!), and I thought these were very tasty!

When deciding on the recipe to use for these I was going for a few things – moist (sorrynotsorry if you hate that word, it’s important in baking!), delicious and simple. Personally, I love raisins, pineapple and nuts. But since not everyone does (and I didn’t have them in my kitchen at the moment), I omitted them and relied on spices for flavor, applesauce for moisture, and a really good frosting is always the perfect finishing touch. (Well, and some cute Eastery sprinkles!)

Make these carrot cake cupcakes for Easter or any spring occasion! I plan to enjoy mine with a cup of tea this Sunday.

Cupcake Ingredients:

• 3 cups grated carrots
• 3/4 cup brown sugar
• 2-1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3 eggs
• 1 cup white sugar
• 3/4 cup vegetable oil
• 1 Tablespoon vanilla extract
• 3/4 cup unsweetened applesauce (you could also used drained crushed pineapple)

Cream Cheese Buttercream Frosting:

(Note: This is a very mild cream cheese frosting. If you prefer more cream cheese, just increase the cream cheese and decrease the butter!)

• 4 oz. (1/2 block) cream cheese
• 2 sticks salted butter, softened
• 4 cups powdered sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons whole milk or heavy cream

Directions:

1. Mix the carrots with the brown sugar. Let it sit for 30-60 minutes.
2. Preheat oven to 350 degrees and line 24 muffin cups with cupcake liners.
3. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and gloves together in a bowl.
4. In another bowl, beat the eggs until light and fluffy.
5. Add to the eggs – white sugar, oil and vanilla. Mix.
6. Add the applesauce and mix.
7. Slowly add the flour mixture, adding just a bit at a time. Mix just until combined.
8. Fold in the carrot mixture, including any liquid in the dish.
9. Scoop the batter into your muffin tins, filling each cup 2/3 of the way.
10. Bake for approximately 18 minutes. The tops should be golden brown and spring back when you lightly press the center.
11. Allow cupcakes to completely cool (refrigerate if necessary) before topping with frosting.
12. To make the frosting, whip the cream cheese and butter together until light and fluffy.
13. Add the powdered sugar, 1/2 cup at a time.
14. Once the powdered sugar is completely incorporated, add the vanilla and milk/cream.
15. Mix on low to incorporate the liquids. Them mix on high for 3-5 minutes to make light and fluffy.
16. Top your cupcakes and decorate as desired.

Makes 24 cupcakes. Cupcakes can be kept in the refrigerator if making a few days in advance, or at room temperature. Bring to room temperature before serving.