Last month, I gave my friend Danae a subscription to her very own “Treat of the Month Club” for her 18th birthday. I promised that every month, I would bake one of her favorite homemade treats and deliver them for her enjoyment (I know right? You really want to be my friend now ;)). Because no one in her family bakes, she. loved. this. gift. I just delivered installment 2 out of 18: the first month was oatmeal raisin cookies, and this month was carrot cupcakes with cream cheese.

These cupcakes were delicious! And Danae loved them- when her family members asked for a cupcake, they were granted one with a grudging heart.

Being the slacker I am, I didn’t take any demo pictures, but here’s the recipe anyway (the recipe says that it will make 24 cupcakes, however it actually made closer to 30 for me):

Carrot Cupcakes with Cream Cheese Frosting

Cupcake Ingredients:

2 1/2 cups flour

1 1/4 tsp. baking powder

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/2 tsp. salt

1 lb. (6-7 medium) carrots, peeled

1 1/2 cups sugar

1/2 cup packed brown sugar

4 large eggs

1 1/2 cups canola oil

Frosting Ingredients:

12 oz. cream cheese (not softened)

6 Tbsp. unsalted butter, at room temperature

1 Tbsp. vanilla extract

4 cups powdered sugar, sifted

Preheat the oven to 350*. Line cupcake pans with 24 paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups). Add the carrots to the bowl with the dry ingredients and set aside. Rinse out the bowl of the food processor and fit with the metal blade. Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. Transfer the mixture to a large mixing bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners, so that each is about 2/3 full. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Jordan

Recipe from: gimmesomeoven.com

tags: cupcakes, cake, carrot cake, carrots, frosting, cream cheese, desserts, sweets, treat of the month