Dean’s Carrot Cupcakes
by Nina | August 19, 2012 8:40 pm
I’ve always thought carrot cake was so weird, I mean who would think that carrots could be a part of something so sweet? Well as I’ve gotten older my pallat has matured and when I finally got up the courage to try this recipe I was pleasantly surprised. This is actually my Dad’s favorite cake (hence the name) so I was happy to come accross this recipe that met his standards 🙂
- 1 pound medium carrots, peeled and finely grated
- 3 large eggs, room temperature
- 2 cups sugar
- 1 1/2 cups melted butter
- 1/3 cup buttermilk
- 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
- 1/2 cup golden raisins (optional)
- 1 cup walnuts or pecans, toasted and finely chopped
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
- Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.
Source URL: http://ninascookingjourney.com/deans-carrot-cupcakes/